The Best Italian Biscotti Recipe (Easy Almond Cantucci)

These Italian biscotti, also known as cantucci, are classic almond cookies from Tuscany that are baked twice for their famous crunchy texture. Made with just 7 simple ingredients, this easy almond biscotti recipe gives you golden, crisp cookies that are perfect for dipping in coffee, cappuccino, tea or a glass of vin santo. They also keep for weeks, which makes them a wonderful homemade gift for the holidays.

Prep Time: 15 minutes | Bake Time: 40–45 minutes | Total Time: 1 hour (plus cooling) | Makes: about 30 biscotti

Why You’ll Love These Almond Biscotti

• Just 7 ingredients. No butter or oil needed.
• Perfectly crunchy. Twice-baked for that classic Italian bite.
• Made for dunking. They soak up coffee without falling apart.
• Long-lasting. They keep for up to 3 weeks in an airtight jar.

Ingredients for Italian Biscotti

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (140 g) whole almonds
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

How to Make Italian Almond Biscotti

1. Preheat the oven. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the wet ingredients. Add the eggs and vanilla and mix until a firm dough forms. If it is too crumbly, add 1 to 2 tablespoons of milk. Fold in the almonds.
4. Shape the logs. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place both logs on the baking sheet, leaving space between them.
5. First bake. Bake for 25 to 30 minutes, until the logs are firm and lightly golden. Let cool for 10 minutes.
6. Slice. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
7. Second bake. Lay the slices cut side down on the baking sheet and bake for another 10 to 15 minutes, turning once halfway, until golden and crisp.
8. Cool and serve. Cool completely on a wire rack, they get crunchier as they cool. Serve with coffee, tea or wine.

Tips for Perfect Biscotti

• Use a serrated knife. Slice with a gentle sawing motion so the biscotti do not crumble.
• Slice while warm. After the 10-minute rest the logs are firm but still easy to cut.
• Lightly flour your hands. The dough is sticky, a little flour makes shaping the logs easier.
• Toast the almonds first for 8 minutes for a deeper, nuttier flavor.
• Cool completely. Biscotti finish crisping as they cool on the rack.

Easy Variations

• Chocolate dipped: Dip one end of each biscotto in melted dark or white chocolate.
• Anise biscotti: Add 1 teaspoon of anise extract or 1 tablespoon of anise seeds.
• Cranberry pistachio: Swap the almonds for pistachios and dried cranberries for a festive Christmas version.
• Citrus: Add the zest of 1 orange or lemon to the dough.

How to Store Biscotti

Store biscotti in an airtight container or cookie jar at room temperature for up to 3 weeks. You can also freeze them for up to 3 months. If they soften, re-crisp them in a 300°F (150°C) oven for 5 minutes.

Frequently Asked Questions

What is the difference between biscotti and cantucci?

In Italy, “biscotti” means cookies in general. Cantucci are the specific twice-baked almond cookies from Tuscany, which most people outside Italy simply call biscotti.

Why are biscotti baked twice?

The first bake cooks the dough into a log. The second bake dries out the slices so they become crunchy and long-lasting.

Why is my biscotti dough too dry?

Egg sizes vary. If the dough is crumbly, add milk 1 tablespoon at a time until it holds together.

Can I make biscotti without nuts?

Yes. Leave out the almonds or replace them with chocolate chips or dried fruit.

More Cookies to Try

• Italian Fig Cookies (Cucidati)
• 3-Ingredient Butter Cookies
• Snowball Cookies
• Apple Cider Cookies
• Maple Vanilla Candied Pecans