Cantucci Toscani: 5-Star Italian Almond Biscotti Recipe

There’s something timeless about the humble cantucci. Crispy, golden, and studded with whole almonds, these traditional Tuscan biscotti are more than just cookies—they’re an experience, a ritual, and a bite of Italy’s sweet culinary history.

I still remember those summer afternoons in Florence when my Nonna would pull out a tin of Cantucci Toscani, just as the espresso pot began to hiss on the stovetop. Dipped into a glass of vin santo or strong Italian coffee, the cantucci would soften into something dreamy—fragrant with lemon zest and toasty almonds, with just the right touch of sweetness.

Today, I’ll guide you through the authentic Cantucci Toscani recipe, perfect for summer gatherings or a quiet treat with coffee. We’ll even explore a few creative pairings and baking tips—plus, I’ll introduce you to other delightful bakes you’ll find irresistible!

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What Are Cantucci Toscani?

Cantucci (or cantuccini) are traditional Italian twice-baked cookies that hail from Prato, Tuscany. While often grouped with biscotti, the term biscotti simply means “twice-baked” in Italian. What sets cantucci apart is their dry, crunchy texture and their rich almond content, which makes them ideal for dipping into sweet dessert wine or coffee.

They’ve gained popularity in the U.S. and globally, and now you can bake them at home with this simple yet authentic recipe.

Ingredients (Yields: 12 Large Biscotti or 24 Small Ones)

2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
1 teaspoon baking powder
A pinch of salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Zest of 1 organic lemon
1 cup (140g) whole almonds, lightly toasted
1 egg for brushing

How to Make Cantucci Toscani – Step-by-Step Instructions

1. Toast the Almonds

Start by preheating your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them for about 8 minutes or until fragrant. Let them cool.

2. Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Stir until well mixed.

3. Add the Wet Ingredients

Create a well in the center and add the eggs, lemon zest, vanilla, and almond extract. Mix until a dough forms—it may be a little sticky, and that’s okay!

4. Incorporate the Almonds

Fold in the toasted almonds. You may want to use your hands here for a more even distribution.

5. Shape the Dough

Divide the dough in half. On a parchment-lined baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Flatten the tops slightly.

6. First Bake

Brush with beaten egg and bake for 25–30 minutes, or until golden and set. Remove and let cool for 10–15 minutes.

7. Slice & Second Bake

Lower the oven to 300°F (150°C). Using a serrated knife, slice the logs diagonally into ½-inch slices. Arrange them cut side up on the baking sheet and bake for another 10–12 minutes per side.

8. Cool & Store

Let your cantucci cool completely. Store in an airtight container for up to 3 weeks.

Serving Suggestions & Summer Pairings

Cantucci are traditionally served with Vin Santo, but you can also enjoy them with:

Cold brew coffee or espresso
Sweet dessert wines like Moscato or Port
Limoncello or Amaretto
A scoop of vanilla gelato for a modern twist

Looking for more sweet treats for your summer gatherings? Try this Coconut Waffles recipe or these fun Strawberry Rice Krispies Treats!

Tips for Perfect Biscotti Texture

Don’t skip the second bake! That’s how you get the iconic cantucci crunch.
For a softer bite, slice thicker and reduce the second bake time.
Let the logs rest before slicing to avoid crumbling.
Want extra flavor? Add a touch of orange zest or anise seeds.

Gluten-Free & Vegan Adaptations

Gluten-Free: Use a 1:1 gluten-free flour blend.
Vegan: Replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg), though the texture will be slightly less crisp.

Explore more gluten-free options like these Flourless Avocado Brownies—a fudgy, guilt-free indulgence!

History of Cantucci in Italy

The first recorded cantucci date back to the 16th century in Prato, near Florence. The term was later popularized by pastry chef Antonio Mattei in the 19th century. His recipe, still sold today, is considered the gold standard of cantucci.

They were originally made without any fat or butter, making them shelf-stable and perfect for travel or long summers. This traditional method of twice-baking to ensure preservation dates back centuries and is still common in Italian baking today—learn more about this technique from La Cucina Italiana’s history of biscotti.

Similar Recipes You’ll Love

If you enjoy baking European classics, check out these recipes:

Why Cantucci Toscani Are Perfect for Summer

Light, crisp, and made without butter, cantucci are ideal for warm weather baking. Unlike heavier desserts, they pair wonderfully with fresh fruit, chilled beverages, and sunny afternoons on the patio. They’re also great for travel—pack them for picnics or gift them in decorative jars!

Need more summer baking inspiration? Try this Pesto Sun-Dried Tomato and Olive Bread for a savory twist or Crepes Suzette for a citrusy delight.

Final Thoughts: Bring a Taste of Tuscany Home

Cantucci Toscani are more than just cookies—they’re tradition, family, and the essence of Italian summer in every bite. With their simple ingredients, long shelf life, and beautiful crunch, they’re a must-bake for any home baker.

And when you do make them, don’t forget to explore other mouthwatering recipes at Sofya Recipes—your go-to source for all things sweet, savory, and utterly satisfying.