Classic Cantuccini Cookies (Italian Biscuits)

Cantuccini are Italian almond cookies that are baked twice. First, the dough is shaped into a log and baked, then it’s sliced and baked again. That’s what makes them so delicious. And with this recipe, you can easily make them yourself!

Why You’ll Love This Recipe

The recipe is simple, but it takes a bit more time than other cookies because you have to bake them twice. The result is amazing, try it yourself.

These cantuccini cookies are among my favorite Italian cookies. They’re perfect with your morning coffee or serve them for dessert with a glass of Vin Santo.

Recipe Ingredients

• self-rising flour – if you do not have self-rising flour you can substitute for regular all-purpose flour, check how to substitute here.
• granulated sugar – I think this is the best sugar to use for cantuccini
• almonds – you can use whole almonds either with the skin or blanched almonds
• eggs – medium size
• vanilla extract

Make sure to double-check the recipe card for the full details and quantities below.

How To Make Italian Cantuccini

The very first time I tried cantuccini, I had no idea what to expect. I took a big bite full of enthusiasm and nearly broke my teeth on the much-harder-than-expected cookie, oops. I definitely didn’t see that coming! These Italian cookies are anything but soft and crumbly.

Making them is really quite easy. You start by making the dough. This is shaped into a log shape and pressed down slightly with the palm of your hand onto a baking sheet. It might be a little sticky but that’s ok.

After the first bake you want the logs to be a slightly golden color but not too dark. Taking them out of the oven you will want to slice them quickly or they will be too hard to cut. The reason cantuccini cookies are so hard is that they’re baked twice.  That double-baking method is exactly what makes these cookies so unique and traditionally Italian.

It’s no wonder that Italians usually dip them in liqueur, sweet wine or coffee before eating them. I personally like to just nibble on them as they are, but I do take small bites! 😉

Baking Tip: It’s important to use a very sharp knife to slice the pre-baked dough. If the dough is still a bit soft, let it rest for about 5 minutes before slicing – but don’t wait too long or it’ll be too hard to cut.

What’s the Difference Between Cantuccini, Cantucci, and Biscotti?

We usually know these Italian almond cookies by the name cantuccini, but in Italy, they’re also often called biscotti or cantucci. The main difference between cantucci and cantuccini is the size: cantuccini are the smaller ones, and cantucci are the larger versions.

Biscotti is simply another word for the same cookies. The original name was Biscotti di Prato, named after a pastry chef called Prato, who rediscovered the recipe in the 16th century. The word biscotti comes from the Latin biscotus, which means “twice baked.”

Later, the name changed to cantucci or cantuccini, derived from the Latin word cantellus, meaning “little slice of bread.”

More Italian Recipes

I have a real soft spot for Italian food and I don’t think I’m alone in that! I could easily eat something Italian every single day, and I’m not just talking about pizza. 😉

Here are a few of my favorite Italian recipes:

• Garlic focaccia
• Tiramisu
• Making crostini
• Amaretti Cookies