What are cantuccini?

Cantuccini, also known as biscotti di Prato (named after Prato, the Tuscan town where they originated) or simply cantucci, are traditional Italian cookies. These crunchy, twice-baked biscuits are packed with coarsely chopped almonds, along with orange zest and vanilla, which give them an incredibly rich aroma.

Their signature crispiness isn’t just due to the almonds, but also to their double-baking process. Despite their elegant texture, they’re surprisingly easy to make! The twice-baked method results in naturally dry cookies, making them perfect for long-term storage while preserving their flavor and crunch.

 

 

The history of cantuccini – where did they come from?

Cantuccini, in the form we know today, likely first appeared in the 16th century. However, an earlier, savory version of these cookies had been enjoyed in ancient Rome long before that.

Their widespread popularity didn’t come until the early 20th century, when they began to be exported. Over time, their fame spread across Italy and beyond—winning over hearts (and taste buds) worldwide.

 

Legends behind cantuccini

One story claims that monks in a monastery in Prato first created cantuccini in the 14th century. According to this legend, the cookies were originally called “biscotti di Prato”, as they became a favorite snack for pilgrims visiting the monastery. Their dry texture and long shelf life made them ideal for long journeys.

Another tale suggests that local bakers in Prato invented cantuccini in the 17th century, originally for merchants and travelers. At the time, sugar was expensive, so early versions of cantuccini were allegedly sweetened with honey and dried fruits like raisins and apricots instead.

 

 

Cantuccini – the best cookies to pair with coffee

Traditional cantuccini are made with a simple yet flavorful mix of wheat flour, sugar, eggs, almonds, and orange zest. The dough is shaped into long logs, baked, sliced, and baked again, creating that famous crunchy texture.

While modern versions include chocolate, coffee, or different nuts, the classic almond-based recipe remains the most beloved among fans of Italian cuisine.

In Italy, cantuccini are traditionally served with coffee or dessert wine. Many Italians love to dip them into espresso—this not only enhances their flavor but also softens them slightly, making them even more enjoyable.

For the best pairing, we recommend:

• Espresso-based coffees made with Brazilian Roast or Italian Style, which feature chocolate and almond notes that complement the cookies perfectly.
• Pour-over coffees like Brazil Guima Café or Kenya Ndaroini AA TOP, whose fruity brightness balances the sweetness of cantuccini.

 

 

Authentic Italian cantuccini recipe

Makes approximately 40 cookies

Ingredients:

• 180 g almonds
• 250 g wheat flour
• 140 g sugar
• 2 vanilla pods
• 2 teaspoons orange zest (grated)
• 1 teaspoon baking powder
• 25 g softened butter (2 tbsp)
• 2 eggs

 

How to make cantuccini – step by step

1. Prepare the dough:
   In a bowl, mix flour, sugar, baking powder, vanilla seeds (scraped from the pods), orange zest, butter, and eggs. Knead until you form a smooth, uniform dough.

2. Chop the almonds:
   Roughly chop half of the almonds (just in half, not too finely). Leave the rest whole and mix them into the dough.

3. Chill the dough:
   Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven:
   Set your oven to 190°C (375°F).

5. Shape the logs:
   Take the dough out of the fridge and divide it into four equal parts. Roll each piece into a log about 30 cm (12 inches) long and place them on a baking sheet lined with parchment paper, leaving about 10 cm (4 inches) of space between them.

6. First bake:
   Bake the logs for 20 minutes, then remove them from the oven and let them cool slightly.

7. Slice the cookies:
   Using a sharp knife, cut the logs diagonally into slices about 1.5 cm (½ inch) thick.

8. Second bake:
   Arrange the slices cut side down on the baking sheet and bake again for 10 minutes at 200°C (400°F) until they turn golden brown.

9. Cool and store:
   Let the cookies cool completely, then store them in an airtight container to maintain their crispiness.

 

 

The perfect coffee companion

Now, every coffee break can feel like a little trip to Tuscany! Crispy, almond-packed, and wonderfully aromatic, these cantuccini are the perfect coffee-dipping treat.

Enjoy your homemade Italian-style biscotti—simple, delicious, and timeless!