This delicious and authentic Italian cantucci recipe (biscotti) are twice-baked Italian cookies that have the perfect blend of cranberry and almond flavors with a light citrus flavor. Perfect for a cozy afternoon treat with a cup of coffee or for holiday cookie boxes.
Is It Biscotti Or Cantucci?
If you are not from Italy, you probably call these cookies biscotti and you are half right to do this. In Italy, biscotti actually refers to crunchy cookies (in some places, all cookies). This cookie's Italian name is cantucci which is an Italian twice baked cookie.
So when you visit Italy, if you order cantucci, this is the type of cookie you will get. If you ask for biscotti, they will ask you what kind.
There are different variations of cantucci in Italy based on the region you are in and the season. Dried fruit and nuts are the most common flavors but sometimes chocolate is added too.
These are so easy to make and I will show you how to make these Italian twice-baked cookies that I learned to cook in Tuscany so you can make them a tradition in your home the way we have in ours!
Ingredients And Substitutions
- Large Eggs
- All-purpose Flour
- Cake Flour: This lightens up the biscotti to give it a texture that the biscotti in Italy have since Italian flour is lighter in protein. If you do not have cake flour, just use all-purpose.
- Granulated Sugar
- Kosher Salt
- Whole Almonds: Make sure they are whole.
- Dried Cranberries: I prefer to use the low-sugar dried cranberries but any dried cranberries will work.
- Baking Powder
- Orange and Lemon: The citrus zest adds so much flavor. If you prefer to not use this, just omit it. You can add a little vanilla or almond extract in its place.
How To Make Cantucci With Cranberries And Almonds
- Mix Wet Ingredients: In a large bowl mix
- Mix Dry Ingredients: In a separate large bowl mix together
- Combine: Stir the wet and dry ingredients together then dump the crumbly dough out onto a clean work surface.
- Knead Dough: Knead the dough together until it comes together.
- Add Almonds And Cranberries And Knead Again: Flatten the dough out a bit and add the almonds and cranberries and work them into the dough.
- Form Into Two Logs: Divide the dough in half and gently roll each half into a log that is about 2 inches wide and place it on a sheet pan lined with parchment paper.
- First Bake: Place the logs into a pre-heated 350-degree oven.
- Cool: Allow the baked logs to cool for about 15 minutes.
- Slice: Using a serrated knife, gently slice the logs at a diagonal making cuts that are about ½ inch thick.
- Second Bake: Place the biscotti back onto a sheet pan and bake in a 325-degree oven for another 15 minutes or until golden in color.
- Cool On Wire Cooling Racks: Allow the biscotti cookies to fully cool which will crisp them up then enjoy them right away or store them in an air-tight container.
Tip
If you want to enjoy these cantucci (twice-baked cookies) like an Italian, you need to serve it with a glass of Vin Santo (an Italian dessert wine) and gently dip the biscotti into it. The Italians say, if you dip the cantucci correctly, there will be no crumbs left in the Vin Santo so you can enjoy drinking it after eating the cantucci.
You may need a couple of tries at dipping the biscotti like an Italian but making them is so easy.
Recipe Faqs
If your biscotti are still soft, they did not cook for long enough.
Biscotti refers to cookies in Italian and cantucci is one of them.
You do not need to chill the biscotti dough before baking.
People outside of Italy often refer to cantucci as biscotti.
To keep biscotti nice and crunchy, store them in an air-tight container for no more than one week.
Storing Italian Biscotti
Much like my Italian olive oil cookies, or my Italian anise cookies, these Italian biscotti store well for up to one week on the counter in an air-tight container. If you want them to last longer, store them covered in the fridge for up to 2 weeks.
More Italian Desserts!
If you love these Italian biscotti, you will also love these:
Cantucci With Cranberries And Almonds (Biscotti)
Ingredients
- 3 ¾ cup All-purpose Flour
- ¾ cup Cake flour
- 1 ½ cups Granulated Sugar
- 4 Whole Large Eggs
- 2 Egg Yolks
- 6 ounces Whole Almonds toasted
- 6 ounces Dried Cranberries
- 2 ½ teaspoon Baking Powder
- ⅛ teaspoon Kosher Salt
- Orange and Lemon the zest only
- egg wash one egg beaten
Instructions
- Mix together both types of flour, sugar,salt and baking powder in a large bowl.3 ¾ cup All-purpose Flour, ¾ cup Cake flour, 1 ½ cups Granulated Sugar, ⅛ teaspoon Kosher Salt, 2 ½ teaspoon Baking Powder
- Mix the eggs and citrus zest in a medium bowl.4 Whole Large Eggs, 2 Egg Yolks, Orange and Lemon
- Combine the eggs and citrus zest mixture to the flour mixture and mix well.
- Dump the mixture onto a lightly floured work surface and knead the dough until it comes together.
- Pat the dough dough to flatten it a bit.
- Add the Almonds And Cranberries to the top of the dough and fold it together then knead it again.6 ounces Whole Almonds, 6 ounces Dried Cranberries
- Divide the dough in half and gently roll each half into a log that is about 2 inches wide and place onto a sheet pan lined with parchment paper.
- Brush the outside of the dough with the egg wash.egg wash
First Bake
- Place the logs into a pre-heated 350-degree oven.
- Allow the baked logs to cool for about 15 minutes.
- Using a serrated knife, gently slice the logs at a diagonal making cuts that are about ½ inch thick.
Second Bake
- Place the biscotti back onto a sheet pan and bake in a 325-degree oven for another 15 minutes or until golden in color.
- Allow the biscotti cookies to fully cool on wire racks on the pan which will crisp them up then enjoy them right away or store them in an air-tight container.
Meg says
Thank you for sharing this recipe