Cantucci is the Italian name for what in America you call Biscotti. Although if you ask for Biscotti in any bakery or restaurant in Italy, they will look at you puzzled, waiting for more details. Biscotti is the literal translation of “cookies” in Italy.
The traditional Cantucci have almonds and honey in the dough. Although nowadays you can find many more varieties: with chocolate, pistachio, orange and more.
My mom gave me this recipe and I decided to keep it just as simple as it is, without adding many spices or dried fruits as I saw in many recipes. Simple, Traditional, Delicious.
How to eat Biscotti
The traditional Cantucci must be dipped in Tuscan Vin Santo. Vin Santo (literally “Holy Wine”) is a typical sweet wine liqueur. Restaurants usually serve it in a small shot glass at the end of the meal as Dessert or after. Here you can read more information about Vin Santo.
“Cantucci e Vin Santo” can be found listed as dessert is many Tuscan trattorias and restaurants. It’s part of our tradition and I still love it, especially after a big meal.
Since I don’t have any Vin Santo here, I suggest dipping the Cantucci in hot Tea. By themselves, they are usually really dry and hard to eat. They’re great for dipping!
“Cantucci” – Traditional Tuscan Biscotti
- 5 1/2 cups All Purpose Flour
- 1 3/4 cups Sugar
- 4 Eggs + 1 for brushing
- 2 cups Almonds, unpeeled
- 2 1/2 tbsp Honey
- 1 tbsp Baking Powder
- Whisk energetically the 4 eggs with the sugar until they become light and fluffy.
- Add the almonds, the honey, the baking powder and the flour and mix until you get a rough dough.
- Knead with your hands and make 2 or 3 loaves large about 6-8 cm and about 3 cm thick for the whole length of your baking tray.
- Whisk the remaining egg and brush the top of the loaves, then sprinkle some sugar on top.
- Bake in pre-heated oven at 180°C (375°F) for about 20 minutes or until golden on top.
- Let them cool for a few minutes than cut off slices about 2 cm thick. Now place the Cantucci again on the baking tray with the cut side facing up and bake again for few more minutes to make them crunchy.
- If you want your Cantucci to be a little bit softer, you can skip the second bake.
- Let them cool completely before serving!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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