🇮🇹 Italy · Dessert
Cantucci (Biscotti di Prato)
By eatmundo · July 7, 2026
🇮🇹 ITThese iconic twice-baked almond biscuits from Tuscany are renowned for their satisfying crunch and delicate sweetness. Traditionally served with Vin Santo, they're perfect for dipping, offering a delightful texture contrast and a burst of almond and citrus flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper. In a large bowl, whisk together 250g of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Set this aside.
- 2
In a separate large bowl, using an electric mixer, beat 3 large eggs with 200g of granulated sugar until light, pale, and fluffy, which should take about 3-4 minutes. Stir in 1 teaspoon of vanilla extract and 1 tablespoon of orange zest, ensuring they are well combined.
- 3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour are visible. The dough will be quite sticky.
- 4
Gently fold in 200g of whole, unblanched, unroasted almonds. The almonds should be evenly distributed throughout the dough. Don't worry if the dough feels dense; it's meant to be that way.
- 5
Divide the sticky dough into two equal portions. Flour your hands generously and, on the prepared baking sheet, shape each portion into a log about 30cm (12 inches) long and 5cm (2 inches) wide. Leave ample space between the logs as they will spread.
- 6
Bake the logs for the first bake for 20-25 minutes, or until golden brown and firm to the touch. Remove them from the oven but keep the oven on. Let the baked logs cool on the baking sheet for about 10-15 minutes, as they need to be firm enough to slice without crumbling.
- 7
Carefully transfer one log to a cutting board. Using a serrated knife, slice the log diagonally into 1.5cm (½-inch) thick biscuits. Repeat with the second log. Arrange the sliced cantucci, cut-side down, back onto the baking sheet.
- 8
Return the cantucci to the oven for a second bake. Bake for another 10-15 minutes, flipping them halfway through, until they are golden brown and crisp on both sides. This second bake is what gives them their signature crunch. Keep a close eye on them to prevent burning.
- 9
Remove the cantucci from the oven and let them cool completely on a wire rack. They will harden further as they cool. Store them in an airtight container at room temperature for up to 2-3 weeks, or freeze them for longer storage.
Frequently Asked Questions
Do I need to blanch or roast the almonds before adding them to the cantucci dough?+
For traditional Cantucci di Prato, use whole, unblanched, and untoasted raw almonds. They will toast sufficiently during the baking process, contributing to the biscotti's characteristic texture and flavor.
What are the correct baking temperatures and durations for the two stages of Cantucci to ensure proper crispness?+
For the first bake, shape the dough into logs and bake at around 180°C (350°F) for 20-25 minutes until golden. After slicing, return the biscotti to the oven at 150°C (300°F) for another 10-15 minutes per side, or until they are dry and crisp throughout.
My cantucci dough is very sticky and hard to handle. What's the best way to form the logs without adding more flour?+
Cantucci dough is naturally sticky due to the high sugar and egg content. Lightly flouring your hands and working surface, or even chilling the dough briefly, will make it easier to shape into logs without altering the final texture.
How soon after the first bake should I slice the cantucci logs, and what's the ideal thickness for each biscotto?+
Slice the logs while they are still warm, but cool enough to handle, typically 5-10 minutes after removing them from the oven. Aim for slices about 1-1.5 cm (½ inch) thick, cutting diagonally for the traditional shape.
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