This Classic Italian Almond Biscotti Recipe (Cantucci) is a blank canvas to create a variety of different biscotti flavors. Read all the tips to master this classic and simple Italian biscotti recipe.

Crunchy and sweet biscotti are a lovely treat to dunk into Authentic Thick Italian Hot Chocolate. You will love this Italian family recipe for traditional biscotti!

Italian Classic Almond Biscotti Recipe (Cantucci)

These Italian Almond Biscotti (Cantucci) are easy to make and keep when stored in an airtight container. This basic biscotti dough is ideal for adding any mix-ins you desire.

If you love classic Italian cookies, try these recipes: Easy Italian Lemon Ricotta Cookies, Soft AMARETTI Cookies Sardinian Recipe, Heart Thumbprint Cookies Recipe with Jam, Simple Italian Wedding Cookies (Anginetti), or Homemade Italian Ladyfinger Recipe (Savoiardi), and BEST Italian Pignoli Cookies Recipe (pine nut).

Easy Biscotti Recipe

What are Italian Biscotti or Cantucci Cookies?

Cantucci or Biscotti di Prato are crunchy almond cookies from Tuscany. Biscotti literally means twice (bis) cooked (cotti), the word “biscotti” is a generic term for cookies in Italian.

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked. The dough is formed into logs, baked, cooled and baked again.

Whereas Italians use the word “biscotti” to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.

The twice-baked Italian cookies originate from the city of Prato. They are also called cantucci.

Unlike most cookies that form a dough that gets sliced or cut out, biscotti bakes in two oblong-shaped logs. 

How to Make Italian Classic Almond Biscotti Recipe (Cantucci)

Step-by-Step Process

Simple: Make the dough, form it into two logs, and bake.

Once they’re completely cool—this is an important step!—you slice them with a serrated knife at a slight angle and bake them a second time.

That is why they are “twice baked”. Here is the process.

Start by mixing the wet ingredients in a large bowl and sifting in the dry ingredients. You can use a wooden spoon or spatula.

This yields a sticky dough. Divide the dough into two equal parts.

Divide the dough in two and form it into dough logs. If adding mix-ins add them before forming them into logs. Left- plain. Right- with whole almonds.

After the biscotti cookie loaves bake they are nice and puffy with a golden brown top. It is best to let cool for a few minutes but still cut while the cookie loaf is warm or it will be too hard to cut.

Cut the biscotti cookie into slices with a sharp serrated knife and use a sawing motion. I like to cut thick slices. You can cut thinner or to your preference.

Then, they are ready for the final bake. This is the “twice baked” part of the cookie that makes them special and unique.

You will do this process with both loaves.

Bake cookies again until golden brown. If you like the cookies a little more crunchy cook them longer.

I prefer them still slightly soft in the middle with a crunch on the exterior.

Pro Tips for the BEST Italian Biscotti Cookies

These are the most delicious biscotti! They are easy to make with these simple tips.

TIPS, TRICKS, & TECHNIQUES

• Use room-temperature eggs and butter. This will help with a smooth dough and the cooking process.

• Beat eggs and sugar until very fluffy and pale yellow. This is a step you don’t want to skip. It will make the biscotti tender, fluffy, and the perfect consistency for baking again.

• If the dough is too sticky to handle after the wet ingredients have been added, then too much moisture is in the dough (this could be because eggs vary in weight and size, or the brand of butter you use). Mix in a small amount of flour until the dough can be handled.

• This dough is a blank canvas to flavor with different extracts or to add mix-ins.

• The key to making biscotti that aren’t so hard you feel like you might chip a tooth is to not bake them too long during the second bake. Pull them out of the oven when the outside feels toasted, but the cookie still has a bit of give when you press down on it.

• Storing cookies in an airtight container for up to 1 month. The flavor gets better with time!

Are Italian Biscotti Cookies Supposed to be Hard?

By nature, these Italian biscotti cookies have a crunchy texture. The cookie is hard and crumbly, which makes it perfect for dunking in warm beverages like hot cocoa.

Try our Homemade Chocolate Syrup (hot or cold)

Variations to Canctucci Cookies

So many delicious variations to the classic Italian biscotti cookie.

I love it simple with sliced almonds, but pistachios, pine nuts, raisins or dried cranberries, and chocolate chips are all great mix-ins.

Add spices like cinnamon, nutmeg, or cardamom and even Italian fennel seeds are a classic variation. 

This dough is a blank canvas to flavor with different extracts or to add mix-ins. Mini chocolate chips, chopped nuts, or dried fruit can all be added to this dough.

Optional add-ins you can even try mixing a couple:

• pistachios
• hazelnuts
• anise seeds
• dried cranberries
• raisins
• pine nuts
• white or regular chocolate chips
• chocolate chunks
• dip them in melted white or regular chocolate
• lemon or orange zest

See the recipe for exact amounts to add to the dough.

Dipping biscotti in melted chocolate

Biscotti are delicious plain.

You can add a little extra by dipping the bottoms in melted chocolate.

White chocolate also works here, as does sprinkling the chocolate with flaky sea salt, or chopped nuts.

Storaging Italian Amond Biscotti Cookies

These homemade biscotti have a long shelf life! They will last up to one month. This is what makes them so great. Store the cookies in an airtight container or tin box.

Gluten- Free Biscotti

One flour I recommend for this recipe isBob’s Red Mill 1:1 Gluten Free Flour. You can find it at most grocery stores or online. You use it cup for cup as you would the regular flour.

From my cucina to your table… Mangia! Mangia! (Eat!)

Made with Amore, Elena

Italian desserts you will also enjoy…

BEST Authentic Sicilian Cannoli Recipe

Simple Italian Apple Cake (one bowl)

Easy Almond Sponge Cake with Italian Cream

Vanilla Cake Roll with Cream and Berries

Easy Italian Pear Cake (Torta di Pere) Easy

Italian Crumble Cake Pastry Cream Filling

LEMON YOGURT LOAF CAKE (blueberries)

Biscotti or Cantucci make the perfect homemade gift for you friends and family any time of the year!

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