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Basic Italian Biscotti (Cantucci) Dough with chocolate drizzle

Basic Italian Biscotti (Cantucci) Dough

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.Crunchy and sweet biscotti are a lovely treat to dunk into a warm drink. They are easy to make and keep well when stored in an airtight container. This is a basic biscotti dough that is ideal for adding any mix-ins you desire.

  • Total Time: 50 minutes
  • Yield: 24 servings 1x


Units Scale
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • 4 eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • (optional add ins about 1/2 for each add in. If doing 2 flavors 1/4 cup of each) : cranberries, pistachios, raisins, sliced almonds, chocolate chips, white chocolate chunks, 1 teaspoon for the: lemon zest or orange zest)


  1. Preheat oven to 350° F (180° C). Position rack in the center. Line a large 9X13 inch baking sheet lined with parchment paper. 
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes). Add the sugar gradually and whisk for another minute or so.
  4. Add the butter and extracts. Whisk for another minute. Incorporate the flour mixture. If adding mix-ins add them and combine. Mix until combined. 
  5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.
  6.  For the first bake, bake for 30-35 minutes or until slightly firm to the touch. Cool on a baking sheet for 5 minutes.
  7. After the first bake, transfer to a cutting board and cut diagonally into ¾-inch slices. 
  8. Second bake- Place cut slices flat down on parchment-lined baking sheets and bake for about another 5-8 minutes or longer, depending on your preference - the longer they stay in the oven, the crispier they get. Turn the slices over halfway through the second bake to ensure even toasting.
  9. They can be stored at room temperature for a few weeks...if they last that long.
  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 45 minutes
  • Category: Sweet
  • Method: Italian
  • Cuisine: Italian