Cantucci, also called Biscotti di Prato, are a classical sweet treat from northern Tuscany. They have a very ancient history and are now considered the most traditional dessert in the whole region. Imagine that the first official record of their existence comes from a book written in 1691!

These cookies are usually served at the end of the meal together with Vin Santo, a Tuscan dessert wine made from raisins that was historically used to celebrate Mass. Of course, you can choose to eat them with coffee, tea, milk or just enjoy them on their own!

The word biscotti literally means twice (bis) cooked (cotto) and in fact, cantucci, are the emblem of twice-baked cookies. They are extremely simple to make, you just have to mix all the ingredients together, shape the dough into long logs and bake them. Then, when the logs are still warm, cut them into slices and cook them again.

Once ready, you can store cantucci in a sealed container for several weeks, and eat one once in a while as a treat. At my place, however, they hardly ever last for more than a few days, especially around Christmas!

Prep notes:

This is the most classical cantucci recipe, and it calls for raw unpeeled almonds. However, if you’d rather have a different filling, you can definitely replace the almonds with other kinds of nuts or anything else you fancy, from dried fruit to dark chocolate chips. That said, I’d suggest you to taste the original version first: it’s amazing!

Finally, according to tradition, these cookies should be quite hard and dry as they are usually dipped in sweet wine. Nevertheless, if you prefer your cantucci to be a little softer, all you have to do is to reduce the second baking time by a few minutes.



Traditional Italian Biscotti (Cantucci Toscani)

Giorgia Fontana
4.93 from 14 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18
Calories 190 kcal


  • 1 cup unpeeled almonds
  • 1 1/4 cup sugar
  • 3 eggs, plus 1 for brushing
  • 1 tbsp honey
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 orange zest
  • 1 pinch salt


  • Preheat oven at 370 F.
  • Roughly chop half of the almonds.
  • In a large bowl, combine sugar, honey, and eggs. Whisk for a couple of minutes until the compound turns lighter in color.
  • Add flour, baking powder, orange zest and salt. Mix everything together until well combined.
  • When you achieve a crumbly texture, add the almonds, both chopped and whole.
  • Shape the dough into three long logs (about 1 1/2 inches high) and place them on your baking sheet, lined with parchment paper. Remember to leave enough space between the logs to allow for rising.
  • Evenly brush the log’s surface with egg.
  • Bake for 20 minutes, until golden brown.
  • Take the logs out of the oven and lower the temperature at 330 F.
  • Cut the logs diagonally into 1/2-inch slices using a serrated knife.
  • Put the slices back onto the baking tray, cut sides down. Cook for another 8 to 10 minutes.


Calories: 190kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 37mgPotassium: 91mgFiber: 2gSugar: 15gVitamin A: 42IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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About the Author: Giorgia Fontana
Giorgia was born in a small town on the Italian Riviera, half the way between Genova and the Cinque Terre, just a few miles away from where pesto was invented. She has a background in psychology and neuroscience and is now completing her training to become a licensed psychologist while working as a web writer. As most of the time happens in Italy, it was her lovely grandmother that taught her how to cook and enjoy every bite of simple and genuine food. Giorgia loves preparing meals for family and friends and her specialty are authentic Sicilian and Ligurian dishes. Other than cooking, her greatest passions are traveling and trekking. Her biggest dream is to be able to see (and taste!) as much of the word as possible.


  1. Clem May 3, 2022 at 10:14 am - Reply

    5 stars
    These are amazing and authentic using the key ingredients you need, without all the added butter or oil. The flavor brings me right back to my childhood.
    Thank you for sharing the recipe.

  2. Lilly Coniglio December 21, 2019 at 8:23 pm - Reply

    I found i had to add quite a bit more floyr to get a crumbly texture.

  3. Fred MPC December 21, 2019 at 10:25 am - Reply

    In France, we call this biscuit “le croquant aux amandes” (crunchy with almonds) but we don’t use zest of orange.
    Thank you for the recipe.

    • Bill Bradley, R.D. January 10, 2020 at 3:02 pm - Reply

      You’re welcome!

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