Italian Soft Cantucci Recipe - An Italian in my Kitchen (2024)

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These Soft Cantucci, are a delightful variation of the beloved Italian biscuit. Unlike their classic, twice-baked counterparts, these Cantucci are a delightful twist on tradition, they have a tender and soft texture that almost melts in your mouth, revealing a rich almond flavor with a hint of lemon or orange in every bite. They are perfect for any moment of your day.

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There are endlessbiscotti recipes, and I honestly can’t choose a favorite. I’ve shared manyrecipesover the years and love them all. From my chocolate almond biscotti, to cranberry almond biscotti. I have even made a savory biscotti with olives and Parmesan cheese!

Table of Contents

Recipe Ingredients

Flour – all purpose flour
Baking powder
Salt – if you use unsalted butter then add a bit more salt
Zest – lemon or orange zest
Sugar – granulated sugar
Butter – good quality butter
Egg – a large room temperature egg
Vanilla – vanilla extract
Almonds – whole and toasted

How To Toast Nuts

Placenuts in a single layer on an ungreased baking / cookiesheet.Bakein a 350F/180C pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.

How to make Soft Cantucci

In the stand mixer or large bowl whisk together the flour, baking powder, salt and zest.

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Add the sugar and butter cut in pieces, start to mix with the flat beaters, then add the egg and mix until combined.

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Add the almonds and combine.

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Move the dough to a flat surface and form into a log, place on the prepared baking sheet.

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Bake until golden and baked through. Let cool completely then cut into slices and serve.

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What is the difference between regular and soft cantucci?

Regular cantucci also known as biscotti are baked twice which makes them a harder biscuit. Soft Cantucci are baked just once which means they are a softer biscuit. You can easily bake this recipe twice also if you prefer a harder biscuit.

Variations

Instead of orange zest you could use lemon zest or even Mandorin oranges. You could leave out the zest and add chocolate chips or chopped nuts instead. Instead of vanilla extract you could use almond, orange or lemon extract. You can substitute almonds with hazelnuts or walnuts.

What Is The Difference Between Cantucci And Biscotti

Biscottiliterally means twice (bis) cooked (cotti),biscotti is also the general name that Italians call cookies. Therefore Italians refer to Biscotti as Cantucci or Tozzetti.

What Is The Difference Between Cantucci And Tozzetti?

They are actually quite similar. Of course the most popular name is Cantucci or Cantuccini. These originated from the Region of Tuscany, from the cities of Florence, Prato and Siena.

Tozzetti are basically the same, the dough is similar and double baked the same way, although they are a bit sweeter and therefore considered a dessert cookie.

Their origin are the Regions of Lazio and Umbria and they are usually filled with hazelnuts instead of almonds.

Where Are Biscotti From?

Biscotti are from the region of Tuscany.Cantucci and Cantuccini are from Prato are one of the biggest and well known sweets in the Tuscan cuisine.

In the region of Lazio and Umbria they are known as Tozzetti. There are a few differences between the two, one being Cantucci are made with dried almonds and are eaten with a glass of Vin Santo.

Whereas Tozzetti can be made with a number of ingredients including hazelnuts, chocolate chips, pistachios or candied fruit.

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Can the soft cantucci be made by hand?

Yes they can be made, follow the instructions using a wooden spoon or rubber spatula instead of the mixture, when almost combined, move to a flat surface and gently knead to combine. It might also be easier to knead the almonds into the dough rather than using a spoon or spatula.

How To Store Them

The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if you wish to dip them in chocolate. Stored properly, they will last up to two weeks.

How To Freeze Cantucci

Place the completely cooled biscotti in a freezer safe bag or container and freeze. The will keep for up to 3 months in the freezer. Thaw on the kitchen counter.

More Cantucci Recipes to try

Triple Nut Biscotti
Italian Pistachio Biscotti
Authentic Italian Cantucci
Chocolate Chip Biscotti

So this Holiday Season or anytime really, why not add some Italian Soft Cantucci to your baking list? Happy Baking, enjoy!

Italian Soft Cantucci

Rosemary Molloy

These Soft Cantucci, are a delightful variation of the beloved Italian biscuit. They have a tender and soft texture that almost melts in your mouth.

Ingredients

1⅔ cups all purpose flour
¾ teaspoon baking powder
1 pinch salt
1 tablespoon zest orange or lemon
½ cup +1½ tablespoons granulated sugar (119 grams total if you double or triple the recipe then double or triple this amount)
5½ tablespoons butter (if you use unsalted butter then add ¼ teaspoon of salt)
1 large egg (room temperature)
½ teaspoon vanilla
½ cup whole almonds (toasted)

Instructions

Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
Placenuts in a single layer on an ungreased bakingsheet.Bakein the pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.
In the stand mixer or large bowl whisk together the flour, baking powder, salt and zest.
Add the sugar and butter cut in pieces, start to mix with the flat beaters, then add the egg and vanilla, mix until combined. Add the almonds and combine.
Move the dough to a flat surface and form into a log approximately 12 inches/32 cm, place on the prepared baking sheet. Bake for approximately 30-35 minutes or until golden and baked through, check with a toothpick to make sure it is baked completely. Let the log cool completely then cut into slices with a sharp knife and serve. Enjoy!
If you prefer hard cantucci, then after baking the log let it sit approximately 10-15 minutes, then slice into ½-¾ inch (1½-2 cm) slices. Place the slices cut side up again on the cookie sheet and bake for 5-8 minutes or until dried, if you want you can turn them after 5 minutes and bake for another five on the other side. Let cool 5-10 minutes then move to a wire rack to cool completely. Enjoy!

Notes

I actually made this recipe three times testing it to get the perfect soft cantucci. I ended up making a longer log then shown and I did get 18 biscuits.

The dough can also be made without a mixer, follow the instructions using a wooden spoon or rubber spatula instead of the mixture, when almost combined, move to a flat surface and gently knead to combine. It might also be easier to knead the almonds into the dough rather than using a spoon or spatula.