Italian Soft Cantucci
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.
There are endless biscotti recipes, and I honestly can’t choose a favorite. I’ve shared many recipes over 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!
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
Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in 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.
Add the sugar and butter cut in pieces, start to mix with the flat beaters, then add the egg and mix until combined.
Add the almonds and combine.
Move the dough to a flat surface and form into a log, place on the prepared baking sheet.
Bake until golden and baked through. Let cool completely then cut into slices and serve.
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
Biscotti literally 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.
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
So this Holiday Season or anytime really, why not add some Italian Soft Cantucci to your baking list? Happy Baking, enjoy!
Italian Soft Cantucci
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.
- Place nuts in a single layer on an ungreased baking sheet. Bake in 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!
Family live in Florence and introduced us to a delicious bakery that makes soft cantucci. We have been looking for a good recipe since.
this is it. Delicious and the right texture. Excited to adapt ingredients to make different flavors. Thank you, we have enjoyed many of your recipes!
Hi Lisa, thanks so much, so glad you enjoy them. Take care and have a great weekend!
Absolutely delicious! A “biscotti” that doesn’t need dunked in a hot beverage to enjoy. Followed your recipe and made a batch at Christmas to share at our Feast of the 7 Fishes. They were the hit of the desert table. I’m anxious to make again. By the way, I hadn’t baked desert or cookies in more than 5 years, and my almond cantucci came out perfect.
Hi Salvatore, thanks so much, so glad you and everyone enjoyed them. Take care and Happy New Year!
I noticed in the recipe that granulated sugar is noted on 2 separate lines. Are you supposed to add 1/2 cup sugar and then 1.5 TBL sugar? Thanks.
Hi Lisa, I rewrote the instructions to make it clearer, let me know. 🙂
Yes, that helps very much. Thanks!
I was wondering the same about the sugar is cup plus the tablespoon all together (I’m tripling the recipe)?
Hi Angie, yes so when you triple the recipe it doesn’t triple the + tablespoons, so if you use cup measurements it would be 1 1/2 cups + 4 1/2 tablespoons and if you use metric then you would triple the amount in the notes or 119 x 3. Hope that helps. Let me know. Take care!
Hi,
I enjoy reading your recipes. I was wondering if you have ever heard of a cookie called covagenetti. Friends refer to it as one made by a relative during the Christmas Holiday. I was unable to find it anywhere. Thanks
Hi Terri, I don’t think that is the correct name, I asked and searched and no one has heard of them, what exactly is in them and what do they look like? Take care!