Cantuccini (Italian Almond Biscuits)

Cantuccini get their signature crunch from a double bake: the dough is first shaped into logs and baked once, then sliced on a diagonal and baked again until each piece dries out and turns golden on the cut sides.

That second bake is what separates cantuccini from a soft cookie, giving them a firm, almost cracker-like bite that’s built to hold up when dunked into coffee or a glass of sweet wine.

Whole almonds studded throughout the dough stay mostly intact through both bakes, so every slice shows a cross section of nuts rather than crumbs.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups whole almonds, raw and unsalted
• 1 egg white, beaten, for brushing

Why You’ll Love These Cantuccini

• The double bake gives a firm, crunchy texture that holds up well when dipped in coffee or dessert wine without falling apart.
• Whole almonds stay visible in every slice, giving the cookies a distinctive look without any extra decorating.
• The dough comes together in one bowl with no mixer required.
• These cookies keep for weeks, since the low moisture from the second bake makes them naturally long lasting.
• The recipe makes a large batch, well suited to gifting or keeping a stocked cookie jar through the colder months.

Ingredient Notes

Raw, unsalted almonds work best here, since they’ll toast slightly during both bakes and take on a warm color and flavor of their own. Salted or roasted almonds will throw off both the flavor balance and the salt level in the finished cookie.

Almond extract reinforces the flavor of the whole almonds mixed into the dough, since baking mutes some of the nuts’ natural flavor. Skipping it will still give a good cookie, but the almond flavor will read more subtly.

The extra egg yolk beyond the two whole eggs adds richness and helps bind the dough without making it too wet, since cantuccini dough needs to be firm enough to shape into logs by hand rather than poured or piped.

An egg white brushed over the shaped logs before the first bake helps them turn an even golden color and gives the outer crust a slight sheen once baked.

Granulated sugar keeps the dough from turning too soft, which matters since cantuccini dough needs to be firm enough to shape by hand into a log rather than something closer to a batter. A finer baker’s sugar will dissolve slightly more evenly if that’s what’s on hand.

How to Make Cantuccini

Preheat the oven to 325°F and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl.

In a large bowl, whisk the granulated sugar, eggs, egg yolk, vanilla extract, and almond extract until well combined and slightly thickened. Add the dry ingredients and stir until a thick dough forms, then fold in the whole almonds by hand, distributing them evenly throughout.

Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide directly on the prepared baking sheet, leaving space between the two logs since they’ll spread somewhat as they bake. Brush the tops and sides with the beaten egg white.

Bake for 25 to 30 minutes, until the logs are firm to the touch and lightly golden. Remove from the oven and let the logs cool for about 10 minutes, just enough to handle them without burning your hands, but still warm enough to slice cleanly.

Reduce the oven temperature to 300°F. Using a sharp serrated knife, slice each log on a diagonal into pieces about 1/2 inch thick. Lay the slices cut side up on the baking sheet and return them to the oven.

Bake for another 15 to 20 minutes, flipping the slices halfway through, until both cut sides are dry and lightly golden. Let the cantuccini cool completely on the baking sheet, where they’ll continue to firm up as they reach room temperature. They’ll feel slightly soft right out of the oven, which is normal, since the full crunch develops as they cool.

Tips for Success

• Shape the dough into logs directly on the baking sheet, since transferring a soft, sticky log afterward risks losing its shape.
• Let the logs cool slightly before slicing. Cutting them too hot causes the slices to crumble instead of holding a clean edge.
• Use a sharp serrated knife for slicing, since a straight edged knife tends to crush the log rather than cut through it cleanly.
• Flip the slices halfway through the second bake so both cut sides dry out and color evenly.
• Let the finished cantuccini cool completely before storing, since any residual warmth will create condensation and soften the crunch.

Storage

Store cooled cantuccini in an airtight container at room temperature for up to 3 weeks, since the double bake gives them a naturally long shelf life. They also freeze well for up to 3 months, either whole or already sliced, and thaw quickly at room temperature when needed.

FAQ

What’s the difference between cantuccini and biscotti?

Cantuccini is the traditional Tuscan name for this style of almond studded, twice baked cookie, and biscotti is the more general Italian term for any twice baked cookie. In everyday use outside Italy the two words are often used interchangeably.

Can I use a different nut instead of almonds?

Yes. Hazelnuts or pistachios both work with the same method, though the classic version specifically uses whole almonds.

Why are my cantuccini too hard?

A little firmness is expected and part of the appeal, since they’re meant to be dunked. If they come out too hard even for that, they were likely baked slightly too long during the second bake, so try pulling them a few minutes earlier next time.

Do I need to toast the almonds before adding them to the dough?

No. Raw almonds toast on their own during the two bakes, so there’s no need for a separate toasting step beforehand.