Cantucci are one of Tuscany’s most iconic cookies — twice-baked, rustic, crunchy, and perfect for dunking. This cocoa and hazelnut version is a delightful twist on the traditional almond cantucci. The cocoa deepens the flavor and gives the biscotti a rich color, while whole toasted hazelnuts bring a warm, nutty crunch that pairs beautifully with coffee or vin santo.
These biscotti are simple to make, use pantry staples, and come together without butter, making them naturally lighter and wonderfully crisp — just the way cantucci should be.
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.
Classic Italian Cantucci are done with Almonds.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. The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked
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.
Here I follow the classic Almond biscotti recipe, but I add a twist with hazelnuts and cocoa.
WHY THIS RECIPE IS OUTSTANDING
- Rich chocolate flavor from good-quality cocoa powder.
- Whole hazelnuts add amazing texture and aroma to this hazelnut biscotti with cocoa.
- Cantucci are naturally butter-free, giving a cleaner, lighter crunch.
- Perfect for dipping in coffee, cappuccino, or dessert wine.
- Long shelf life — they stay crisp for weeks!
- A great holiday gift or cookie-jar staple.
INGREDIENT NOTES
Hazelnuts: Use whole hazelnuts for the most satisfying crunch. Toasting them enhances their natural sweetness and aroma. Skin-on or skin-off both work, though skin-on gives a more rustic look. I prefer to use blanched hazelnuts.
Cocoa Powder: A high-quality unsweetened cocoa powder makes a big difference. Dutch-processed will give a deeper color and smoother flavor; natural cocoa gives a slightly brighter chocolate note — both work!
No Butter: Traditional Tuscan cantucci contain no butter or oil.
This keeps them:
- dry and crisp
- perfect for dipping
- long-lasting in storage
The dough will feel firmer than typical cookie dough — that’s exactly right.
Eggs & Sugar:These create structure and sweetness. Beating them well at the start helps the cookies develop their classic crisp texture.
SUBSTITUTIONS
- Hazelnuts → Almonds, pistachios, walnuts: Any whole nut works, though hazelnut complements cocoa best.
- Cocoa powder → Omit for classic cantucci: If you prefer a non-chocolate version.
- Flour → Gluten-free blend (1:1): Works well, though biscotti may be slightly more delicate.
- Vanilla → Orange zest or espresso powder: Both pair beautifully with chocolate.
HOW TO MAKE COCOA AND HAZELNUT BISCOTTI
Let’s learn how to make biscotti. This hazelnut cookies recipe yields around 40 biscotti. 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, and cocoa powder. Add the dry ingredients to the wet ones and mix until combined.
- Finally, stir in any mix-ins the hazelnuts 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 2 logs 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 FOR PERFECT CANTUCCI
- Beat the eggs and sugar well until light and pale for the best crunch.
- Don’t overbake the logs during the first bake — they should be set but still soft.
- Use a serrated knife and slice with gentle sawing motions to avoid crumbling.
- the biscotti halfway during the second bake for even crispness.
- Let them cool completely — they crisp up more as they cool.
Equipment
- 1 hand mixer
- 1 bowl
- 1 Baking Tray
- 1 serrated knife
Ingredients
- 2¼ cups flour 00
- ¾ cup sugar caster
- 2 large eggs
- 2 tbsp cocoa powder unsweetened
- ¾ cup hazelnut blanched
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ tsp salt to taste
- 1 tsp lemon zest optional
Instructions
- Start by preheating theoven 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, cocoa powder and salt.
- Add the dry ingredients to the wet and mix until combined.
- Finally, stir in the hazelnuts, ensuring they are evenly distributed.
- For this quantity youcan shape the dough into 2 logs 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 inthe middle of the oven and bake the dough logs for 20-25 minutes at 350°F, 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 ona cutting board. Slice the logs on the diagonal, pressing a sharp knifestraight down into the dough (see notes).
- Place the cookies backon the baking tray, cut side up. Bake the biscotti a second time, for 12-16minutes, until golden brown and crisp.
- Your cookies are now ready!
Notes
Nutrition
FAQ
Are cantucci and biscotti the same?
Cantucci are a type of Italian biscotti from Tuscany. All cantucci are biscotti, but not all biscotti are cantucci.
My dough feels sticky — is that normal?
Yes! Lightly flour your hands when shaping the logs.
Why are my biscotti too hard?
They are meant to be crunchy, but if extremely hard, reduce the second bake by 2–3 minutes.
Can I add chocolate chips?
Yes, but add no more than ½ cup or the texture may soften.
SERVING SUGGESTIONS FOR ITALIAN COCOA AND HAZELNUT 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.
- Dunk in espresso, cappuccino, or latte.
- Enjoy alongside gelato or panna cotta, or affogato.
- Add to a holiday cookie tray.
- Wrap in a clear bag for beautiful food gifts.
HOW TO STORE ITALIAN COCOA AND HAZELNUT BISCOTTI
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 at room temperature in an air-tight container or a cookie tin box. They stay crisp for 2–3 weeks.
For extra long storage, freeze in a sealed container for up to 3 months and crisp them in the oven for 5 minutes before serving.
WHICH WINE TO PAIR WITH COCOA AND HAZELNUT BISCOTTI?
The most popular pairing for Cantucci are:
Vin Santo (Tuscany)The classic partner for cantucci. Its honeyed sweetness, dried-fruit notes, and gentle nuttiness make the cocoa taste deeper and the hazelnuts sweeter. Absolutely perfect for dunking.
Recioto della Valpolicella: a lush, sweet red with flavors of cherry, cocoa, and spice — amazing with chocolate and ideal if you want a richer pairing.
Passito di Pantelleria: Intense aromas of apricot, caramel, and toasted nuts bring out the hazelnut in the cantucci.
Marsala Dolce:Warm and silky with notes of brown sugar, fig, and vanilla. Great with cocoa-based desserts.
MORE ITALIAN DESSERT RECIPES FOR YOU
Italian Classic Almond Biscotti Recipe
Italian Pistachios Cardamom Biscotti Recipe
Santa Lucia short bread cookies
Classic Italian Tiramisu Recipe
✨ I hope you loved this Cocoa and Hazelnuts Biscotti recipe! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
