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Feb 5, 2022

Cantuccini Toscani - Almond Biscotti

These cantuccini Toscani, filled with almonds and flavored with cinnamon and vanilla, are a take on the wonderful crunchy Italian treat. 

Almond biscotti in a bowl.

Cantuccini (or cantucci for a slightly larger version) is the true name for what we think of as biscotti. All Italian cookies are called biscotti (twice-baked biscuits), but these are the "official" twice-baked cookies that originated in the small town of Prato in Tuscany. 

Because they are baked twice, they are super crunchy and will last for several weeks if stored in an air tight container.

Packages of biscotti are ubiquitous in most U.S. coffee shop chain stores. You can find several flavors, including those filled with dried fruit or flavored with chocolate. They are wonderful dipped in coffee or tea. 

However, from what I understand, in Italy, they are most often on dessert menus served with Vin Santo, an Italian sweet wine. 

Almond biscotti in a bowl.

Mr. Kitchen, who is used to something always in the oven in this house, even made a comment about how good the house smelled when these were baking. The combination of cinnamon and almond is amazing.

This is my first attempt at making biscotti, and all I can say is, "wow." If you make these, you'll never buy biscotti again. I like the fact that they are smaller and thinner than the biscotti you typically find in coffee houses. Way better for dunking!

Cantucci on baking tray.

Ingredients for Cantuccini Toscani:

Flour - I used unbleached all purpose flour.

Granulated sugar

Baking powder



Almonds - you can use blanched or unblanched almonds.


Pure vanilla extract

Almond biscotti in a bowl.

How to Make Cantuccini:

These cantuccini are easily made by hand. 

First, combine the dry ingredients in one bowl and the egg and vanilla together in another bowl. Pour the egg mixture over the flour mixture and knead everything together by hand. 

After that, you will shape the dough into two logs, about 12 inches long and then press the logs down onto baking sheets so that the middle is two inches high and the ends are about one inch high, kind of crescent shaped. 

Bake the dough for 30 minutes and then remove it from the oven to cool. Then, cut the baked crescents into 1/4 inch slices and bake again for an additional 15 minutes. 

Finally, let cool completely on the pan. 

Alternatively, you can do the first bake in advance and slice and bake the cookies (the second bake) the next day. You can even do the first bake a few days in advance. How convenient is that?

How to Store Cantuccini:

These cantuccini will keep up to a month in an airtight container. I do not recommend storing them in plastic bags or they will soften over time. You want them to stay crispy. 

From our dinner table logo.

This week, the From Our Dinner Table group is celebrating our favorite cookbooks. While choosing a single favorite cookbook for me is next to impossible, I decided to share a recipe from the book Baking with Julia: Savor the Joys of Baking with America's Best Bakers. The book is edited by one of my favorite cookbook authors, Dorie Greenspan, and features recipes from Julia Child's PBS Series, Baking with Julia.

Each show featured one of 27 top bakers, most of whom are pioneers in their craft. The book was published in 1996 and is still in print. It's essentially an encyclopedia of baking. 

This show and chapter featured Nick Malgieri, another favorite baker. In fact, I have all of his books too.

Be sure to read more about the rest of the group's favorite cookbooks:

Cookbook Recipes

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

This is an updated post, originally published in April, 2014. 

Cantuccini Toscani - Almond Biscotti in a bowl.

Cantuccini Toscani

Cantuccini Toscani
Yield: 60 biscotti
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 30 M
These cantuccini Toscani, filled with almonds and flavored with cinnamon and vanilla, are a take on the wonderful crunchy Italian treat.


  • 9.5 ounces (2 cups) all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups unblanched whole almonds
  • 3 large eggs
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Mix the dry ingredients together in a large bowl.
  3. Whisk the eggs and and vanilla together and pour over the dry ingredients.
  4. With your hands, mix the ingredients together until fully incorporated.
  5. Lightly flour a work surface, and knead the dough for about 3 minutes.
  6. Divide the dough in half and roll each half into a 12 inch log.
  7. Move the logs to the baking sheet and press them down to 2 inch wide by 1 inch high crescents.
  8. Bake for 30 minutes.
  9. Slide the logs, parchment and all, onto cooling racks. Let cool completely. (If you are not planning on making the cantuccini the same day, wrap the logs in plastic wrap to keep them fresh until baking time).
  10. When you are ready to bake the cantuccini, line two baking sheets with parchment, and preheat the oven to 350 degrees F.
  11. With a very sharp serrated knife, slice each log into 1/4 inch thick slices.
  12. Place them on the baking sheets and bake for 15 minutes. Cool on the pans.
  13. Store in an airtight container for up to a month.

Nutrition Facts



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biscotti, cantuccini, cantucci
Cookies, Dessert
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Would you like to comment?

  1. Love, love, love, the first picture!! I was pleasantly surprised with these; and loved how easy they were to make, not to mention clean up was a breeze too!

    1. Thanks Cathy! I was pleasantly surprised too. You are right. Not too many dirty dishes!

  2. They look perfect. And yes the house did smell wonderful. It was my first time making biscotti too and I was surprised by how easy these were to make.

  3. These looks perfect and lovely. Thanks for sharing.

  4. Your biscotti look perfect! I used almond slivers so they don't show up as nicely as your whole ones do.

  5. Beautiful pictures!! I loved the simplicity of this recipe as well. :)

  6. Almond biscotti, delicious, beautiful pictures:)

  7. they came out great! I also liked how slim these were.

  8. Okay, I've definitely got to make these now. (was off sick this week) These look wonderful!! And the cinnamon is extra tempting.
    Great job!

  9. Seems we all have a Mr Kitchen, whether it be a , , a friend, an aunt you name it, these look amazing! Well done!

  10. Very nice, you did a great job with these, especially considering it is your first time!

  11. Never buy a package of biscotti again ... I have to smile, how true how true.

  12. These look great! I also got a bunch of comments on how great the kitchen smelled, during the first AND the second baking step. I wondered if the vanilla was the culprit, but I think it was the combination of cinnamon, almond, and vanilla.

    1. I agree. It's all three together I'm pretty sure.

  13. I have always wanted to make biscotti, but have been too afraid that it would be hard to make. I would love to try this out!

    1. I felt the same way, but these were so easy! Go for it Cathleen!

  14. interesting, I am just learning the term Cantuccini! I have never made biscotti / cantuccini - I really should try this one!

    1. Thanks Kristina!! It's not that hard and the results are wonderful!

  15. It looks so easy - I am really going to try this!

  16. I tried the recipe, but the dough was too wet and difficult to knead, may I know what is wrong ?

    1. Flour behaves differently depending on the weather. If it's warm or humid, sometimes you need more.

  17. I've been on a huge biscotti kick lately! Looks delicious.

  18. These are beautiful! And I'd be happy to have one with a glass of wine!

    1. Thanks! I definitely need to try them with that Italian sweet wine.


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