This post contains affiliate links for products we love. Italian Kitchen Confessions earns a small commission on these links at no cost to you. This post appeared first in October 2020 on Italian Kitchen Confession and this is the updated version.
Classic Almond biscotti are the most traditional biscotti recipe that is famous not only in Italy but all over the world. If you have always wondered how to make Biscotti at home, this is the recipe for you. In addition, it is the authentic Italian biscotti recipe. In Italy we usually refer to this Biscotti as Cantucci.
I have to confess that these recipe brings sweet and bitter memories to my mind. The bitter ones are related to the fact that in all Italian airports these classic Italian cookies are nicely wrapped in boxes or tin, making it a perfect tourist gift to bring back home. But for me it has usually been the contrary because I am leaving Italy to go wherever I lived over the past 15 years. I am grateful everyday for what I have chosen, but at times I wish I could share these cookies more often with my parents and friends!
The sweet memory is related to the very first years I dated Rob, who became my husband. I have to confess that first time I baked this traditional Italian biscotti recipe, it was for Rob, my husband. He was already familiar with this type of cookies. Still, I could sense that he was not entirely satisfied. So we had one of our long conversations about cookies and biscotti and the differences between American and Italian cookies, and in the meantime, we devoured all the biscotti…so probably they were quite good :).
Why you will love this recipe
-This authentic biscotti recipe requires only a few ingredients. Simple ingredients are the base of delicious Italian food and these almond biscotti recipe are a classic example.
-This is the Italian biscotti recipe we use in Italy, but you can customize it to your personal preference and create your own family recipe everyone will love.
-These classic almond cookies are a sweet treat without the guilt, thanks to a lower sugar content and the absence of butter. The result is a crunchy texture that is simply delicious. Italian biscotti are in fact made with no butter to obtain a crunchy texture that will become slightly tender when you soak it into a cup of espresso or a glass of Vin Santo.
What is Cantucci?
Cantucci or biscotti di Prato are classic cookie recipe from Tuscany. is the plural of the word cantuccio, which means a small piece, and it was used to identify the last bit of bread. Cantucci, also called cantuccini, resemble in fact, slices of bread. These cookies contain eggs, flour, sugar, and baking powder that are all mixed, and whole almonds are then folded in. They are cooked into a log, then once they cool down, they are cut in slices and baked for the second time, in fact they are baked twice.
If you want to know what is biscotti, I am happy to share from where this name comes from. Biscotti literally means twice (bis) cooked (cotti), the word “biscotti” is also the common word we use to refer to other kinds of cookies in Italian. American instead used the term biscotti to refer the singular long twice baked Italian cookie.
The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked. The dough in fact is shaped into logs, baked for the first time, cooled, cut into sliced and then baked again.
Italian Classic Almond biscotti (cantucci) Ingredients
Flour: I use Italian 00 flour. It’s the finest grade of flour milled in Italy. It is perfect for baking as it tolerates temperature up to 500°F. My favorite brands are Molino Grassi and Antimo Caputo. You may replace the 00 flour with all-purpose flour. If you are gluten intolerant , use gluten-free flour. If you prefer to add nutrients use 50% white flour and 50% whole wheat flour or spelt flour.
Baking powder: just a tiny tiny will help the dough rising.
Salt: It is essential as it enhances the flavor. I recommend 1/2 teaspoon for this recipe.
Sugar: This recipe uses granulated white sugar. You will want to beat the sugar with the eggs until pale.
Eggs: You will need two large whole eggs for this recipe. The eggs are combined with the sugar. The mixture might look a bit curdled, this is ok. When you mix in the flour everything will get incorporated.
Vanilla extract: My basic biscotti recipe uses vanilla extract.
Citrus Zest: I add some lemon zest into the wet ingredients.
Almond: the Italian traditional recipe uses almonds. I use raw unblanched almonds and I mix them in after I combined wet and dry ingredients.
Butter: this recipe calls for no butter. Butter will make your cookie more fragrant and soft. Avoiding butter will give you drier, crispier and crunchier cookie. If you really want to add butter, use just one ounce. Trust me, crispy biscotti is the way to go!
How to make Italian Classic Almond biscotti (cantucci)
Let’s learn how to make biscotti. This almond cookies recipe yields around 25 biscotti, if you want to make a double batch, simply double the qty of the recipe.
The process is very easy: Make dough, form it into a log, and bake. Let is cool, then cut in slices on the diagonal with a serrated knife and bake again. Done! I highlighted below the full detailed process, including pictures.
MAKE THE DOUGH: Start by switching the oven to 350° F (180°C). First you will beat together the sugar and two large eggs in a large bowl. Next you’ll add vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest.
In another bowl, mix together the flour, baking powder and 1/2 teaspoon of salt. Add the dry ingredients to the wet ones and mix until combined.
Finally, stir in any mix-ins the almonds in this case, or any other ingredients you want to use.
SHAPE IT INTO A LOG: For this quantity you can shape the dough into a log shape. Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs, you want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs.
BAKE THE LOG: Position oven rack in the middle of the oven and bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft.
COOL THE LOG: Be sure to let the baked biscotti logs cool 30 minutes before slicing. If you slice them when they are too warm, the cookies will crumble. At this point lower the oven temperature to to 325°F (175°C).
CUT THE LOG: Place log on a cutting board. Slice the logs on the diagonal, pressing a sharp serrated knife straight down into the dough. Place the cookies back on the baking tray, cut side up. Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.
BAKE IT A SECOND TIME: Bake the biscotti a second time, for 12-16 minutes, until golden brown and crisp. Your biscotti are ready!
Tips suggestions to make the best Italian almond biscotti
-Use room temperature eggs. This will help the eggs to disperse better once you mix them with the flour.
–Beat eggs and sugar until very fluffy and pale yellow. This is a step you don’t want to skip. It will make the biscotti tender, fluffy, and the perfect consistency for baking again.
-If the dough is too sticky to handle after the wet ingredients have been added, mix in a small amount of flour until the dough can be handled.
– In this recipe I made one log only, if instead you want to make a bigger batch double the qty and make 2 logs.
– If you want to make smaller cookies, divide the log it into 2 logs. Smaller cookies in Italy are called biscottini or in this case, cantuccini.
-Butter or no butter? Butter will make your cookie more fragrant and soft. Avoiding butter will give you drier, crispier and crunchier cookie. If you really want to add butter, use just one ounce. Trust me, crispy biscotti is the way to go!
-Be sure to let the baked biscotti logs cool for about 30 minutes before slicing them to prevent your biscotti from crumbling.
More Italian dessert recipes for you
Traditional Italian Tiramisu Recipe
Santa Lucia short bread cookies
Italian Pistachios Cardamom Biscotti Recipe
Substitutions and Variations for Classic Italian Almond Cookies Recipe
Vanilla extract: You can sub it with almond extract or anise extract, which are both classic biscotti flavors.
Citrus Zest: You can sub it with orange zest.
Almond: you can interchange almonds with any other nuts such as pistachios, hazelnut, walnuts or pecan.
In terms of Variations you can incorporate:
–dry fruit: cherries, cranberries, raisins. Even figs, dates or apricot will taste great.
– chocolate: dark chocolate chips, white chocolate chips. Or you can dip them in chocolate too!
– you can also add different spices to the dry ingredients: cinnamon, all-spice, cardamon.
Serving suggestions for Classic Italian Almond Biscotti
While cantucci are the perfect cookies for dunking it in hot coffee or hot chocolate, the traditional way to enjoy them is with Vin Santo. Usually, they are an after-meal treat and since they are not utterly sweet, the pairing with a glass of sweet wine is the perfect complement.
How to store Cantucci
Cantucci or biscotti last longer than any other butter based cookies. This is also why these homemade biscotti make make a wonderful gift idea, especially during the holiday season. You can store them in an air-tight container or a cookie tin box for up to a month.
Which wine to pair with Classic Italian Almond Biscotti (Cantucci)
The most popular pairing for Cantucci is with a glass of Vin Santo. Vin Santo is a Tuscany sweet dessert wine with notes of vanilla and caramel. The nutty flavor of the cantucci echoed well with the wine.
Other sweet wine recommendations are Moscato d’Asti, from Piemonte or Passito di Pantelleria, from Sicily. If instead, you want to try an Italian red sweet wine, try Recioto della Valpolicella, a wine from Veneto, with notes of cherries.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 2¼ cup flour 00
- ¾ cup sugar caster
- 2 units eggs
- 1 tsp zest of lemon grated
- 1 tsp baking powder
- ½ tsp vanilla extract
- 1 cup almonds unblanched raw, whole
- ½ tsp salt
Instructions
- Start by preheating the oven at 350°F (180°C). Cover baking tray with parchment paper.
- First you will beat two large eggs and the sugar. Next you’ll add the vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest.
- In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined.
- Finally, stir in any mix-ins the almonds in this case, or any other ingredients you want to use.
- For this quantity you can shape the dough into a log shape (see notes). Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs, you want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs.
- Position oven rack in the middle of the oven and bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft (see notes). At this point lower the oven temperature to to 325°F (175°C).
- Place the cooked log on a cutting board. Slice the logs on the diagonal, pressing a sharp knife straight down into the dough (see notes).
- Place the cookies back on the baking tray, cut side up. Bake the biscotti a second time, for 12-16 minutes, until golden brown and crisp.
- Your cookies are now ready!
Notes
- Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.
Nutrition
Recipe card powered by WP Recipe Maker.
Gustosissimo!
Simple to make and delicious to eat!
Thank you, Laura!
Thank you Gina! I am very glad to hear it!
Can you add things like chopped fruit, too?
Hi Sara,
Thank you for stopping by. I suggest to add only dry or dehydrated fruit such as fig, apricot, dates or similar. Fresh fruit will not work as it will add too much moist and these cookies are supposed to stay dry.
Check the recipe variations for more suggestions.
Let me know how it turns.
I used all purpose flour and the cookies seem a bit dry.
Hi Marisa, thank you for stopping by and for your comment. All-purpose flour is a bit more denser than Italian 00 flour, so this could be potentially the reason. I can ensure you though that in general the dough is a bit dryer than normal cookies, as it has no butter. Original Italian recipe for Cantucci calls for no butter. If you feeel you would like a wetter dough, add some butter and let me know if you see any difference. Happy baking!
They taste like the cookies my mother in law used to make. I made anise almond. Very good! I had trouble making the dough hold together, it was very dry. I added a bit of water, then it was too sticky! I finally added a sprinkle of flour and I was able to shape it into a log.. even after all that, they came out good.
Hi Diane, thank you for stopping by. I am so glad you liked the recipe. Usually the dough is a bit dry, as the recipe calls for no butter, the only wet fat is in the eggs. Thank you for your message.
The dough was very dry. Was the oil left out of the recipe?
Hi Barbara, thank you for stopping by. In the post, I explain why I do not use butter, or olive oil. The traditional Italian recipe calls for no butter at all, and this is the main different between Italian biscotti and American biscotti. In the list of ingredients, I suggest to use 1 oz of butter for this batch, to add a bit more of moisture. These cookies traditionally are served with Vin Santo, a sweet wine, so their dry texture fits best with the wine. Let me know, if you try this again.
It was like a slice of heaven simply reading the recipe. You have an excellent way with words and made me feel like I was in a kitchen in Italy with you, well… almost.
First time I have looked for a Biscotti recipe and certainly glad I looked no further, the end product is amazing. Adding dried fruit certainly makes another variety for everyone to enjoy and this is what our guests will be receiving as a Christmas gift this year. I will be looking at more of your recipes and thank you for taking the time to share.
Hi Lynette, thank you so much for your nice words!
I am flattered by your nice comment and very thankful you took the time to write me! I really appreciate you stopping by and making this recipe. Please let me know if you will try more.
I used high grade flour and lightly toasted both almonds and pistachios. The dough held together very well and the biscotti bites and tastes just perfect.
Hi Mark, thank you for stopping by and taking the time to comment.
I love that you added Pistachios, they are so yummy!
I have a recipe with Pistachios for Biscotti that uses also Cardamom and Orange zest in case you want to try a spicy citrusy twist. Thank you again and enjoy your biscotti!
I have a question: if i want to add the butter, when do i add it? Should i melt it and add it to the eggs?
Hi Pippa, Thank you for stopping by! I suggest to do exactly that melt it and then add it to the eggs, but ensure it has cool down a bit.
Let me know how it goes!
Excellent recipe! Very easy! 00 flour is the secret! I made it with cake flour the first time. The flavor was good, but the texture wasn’t quite right. Tried again with the right flour and it’s perfect!
Hi Donna, Thank you for stopping by and for trying the recipe. I always recommend to use 00 Italian flour for best results!
I am glad you enjoyed it!
Easy delicious very satisfying excellent recipe
Dear Rochelle,
Thank you for stopping by and making this recipe! I appreciate your comments!
Easy recipe excellent tasting.
Well written enough detail, and nice cultural context provided. Also I appreciated the reference to Reciotto della Valpolicella,a personal favorite.
Hi Peter,
Thank you so much for stopping by and leaving your review, I really appreciate it.
I am from the Veneto region, so probably I am a bit biased in recommend wines from the region :). Recioto is indeed a favorite of mine too!
I am glad you liked the recipe.
Two eggs did not stick 2.25 cups of flour together at all. How did anyone make this work?
Hi Danielle, the recipe follows the original Italian way of making this cookies. They have no butter and no oil, as they are supposed to last longer and they are also less moist. These cookies, as I shared in my post, are supposed to be be eaten along with coffee or vin Santo. You dip them, so that they soak up the liquid and become more moist. I am sorry you did not like it, but I am thankful of you to stop by and to take the time to comment.
Thanks for this traditional recipe without butter or oil. The recipes I followed with butter and or oil were never quite right. This recipe is perfect and easy. The log formed easily and the baked log was easy enough to cut after cooling.
Dear Connie,
Thank you for your comments: I am so glad you appreciated the original recipe with no oil or butter!
I am happy the recipe turned out well for you and again thank you so much for stopping by.
Have a wonderful weekend!
Laura
Fantastic recipe. I only had all purpose flour so I added an extra half an egg. It ended up being perfect dough consistency, just wet enough to hold everything together but not too wet. Baked as directed and it turned out superb. I’m making a Christmas hamper of gifts for a business we work closely with and made two batches. One is dipped in chocolate. My husband already tried it with a cup of coffee and said they’re superb.
Hi TJ!
Thank you for your comment!
I am glad you liked it and that you will make lots of cookies using this recipe!
I am soon publishing a new onee made with hazelnuts and cocoa! I hope you will love that too!
Happy holiday,
Laura
Haven’t tried it yet. Question is……where can you purchase 00 flour? Any Italian specialty shop? On-line? Molto grazie,
Hi Ann Marie,
I recommneed Caputo Flour Chef Flour on Amazon. I use this for cookies and for egg pasta, I trust the brand and the results is always great!
I hope it helps!
Happy holiday,
Laura
Easy and delicious without butter or oil. Thanks for sharing your recipe either way us!
Auto incorrect!!! My correct comment is here:
Easy and delicious without butter or oil. Thanks for sharing your recipe with us!
Thank you Laya! I appreciate your comments and you taking the time to write a review!
Happy holiday,
Laura
Great recipe. I only had 1 cup of 00 flour so went with that and a cup and 1/4 all purpose. I didn’t have whole almonds so went woth 1 cup of sliced. I added 1/2 teaspoon of almond extract and my homemade vanilla extract. The dough was the stickiest I have ever worked with. It was tough to preas it down.
But the end result was beautiful!
Wow Daniel! You tweak the recipe based on what you had in the pantry. I am glad you liked it!
Thank you for taking the time to write a review!
To treat my Italian friends who came round for Christmas drinks, I followed your recipe to the letter……absolutely fantastic! So much so I have been batch cooking them with a few variations (dried figs, pistachio) This will be my go to recipe from now on. They go great with a glass of Nerello Mascalese or two it is Christmas after all!! Gracie Mille.
Dear Martin,
Thank you for stopping by and sharing your review. It makes me really happy to read it. I wish you happy holidays!
Laura
Why don’t you give the exact measurements for the recipe? The amount of butter or oil is missing. Pay attention, everyone, before you start!
Hi Wided,
These cookies are menat to be done without butter or oil. This is the original recipe we do in Italy. In US several recipes are done with butter, which is not authentic Italian. Please give it a try and then let me know if you would like it. Several followers have done it and were extremely happy. Happy holiday,
Laura
Yummm! I love them with coffee or tea!
I am glad you loved it! There are other 2 biscotti recipes on my blog: one with cocoa and halzenut.Another one with pistachios and cardamon.
Absolutely delicious especially dipped in chocolate! Easy to make. I even left 1log in the fridge for 2 weeks before baking it , and they still came out perfect!
Dear Linda,
I am so glad you liked them! And dipping them in chocolate gives me a different taste too! On my website there is also a cocoa hazelnut biscotti recipe, in case you would like to try it 🙂
Thank you gain for your commnets and for stopping by!
My BF from Sicily says these are better than he gets in the Pastry Shop in Sicily!
Dear Nancy,
You message makes me really happy! Thank you for stopping by and for supporting my blog.
Sincerely,
Laura
I thought there was a mistake in the recipe when I saw no butter or fat. I went back and read the article and understood that there was no mistake, so I took the plunge! Thanks to Danielle for her comment about the fact that she could not get 2 eggs to bind 2.25 cups of flour – it reminded me about the proper way to measure flour for baking. I used All Purpose flour, but 1) I aerated the flaur before measuring and 2) I scooped the flour into the measuring cup with a spoon rather than digging the measuring cup into the flour to measure it and thereby packing it down. According to the notes, I had my eggs at room temperature. I actually took out 3 eggs thinking I might need to follow the recommendation by TJ to add an extra 1/2 egg, but it was not necessary. The process was so simple, and the results were just delightful! Thanks for sharing this wonderful recipe, Laura!!!
Dear Sarah,
Thank you so much for your email and for your interesting comments. I am glad you liked the recipe and were delighted with the results.
Thank you again for stopping by!
Sincerely,
Laura
I appreciate your effort to promote traditional Italian recipes, which are not overly sweet or rich (too much butter or shortening). However, unless you measure ingredients by weight (and not volume), the process and outcome will be “hit or miss”. In my case, the recipe was too dry and hard to shape (crumbly). I see other bakers commented the opposite problem — the dough was too sticky or wet. If you don’t weigh the flour precisely, it may be a roll of the dice to get the dough right. The second log I made, I added water. I suggest that you rework , test, and publish the recipe with the main ingredients with weight measures.
Dear Gene,
Thank you for your comment. In the recipe card you can switch from US system, to Metric (grams), which goves the right amount. This is how we always made these cookies and several readers appreciated it. Make sure you use 00 Italian flour, which is finer than All purpose US flour. I hope it helps.
Happy baking,
Laura