Chocolate Almond Cantucci Recipe: Tuscan Biscotti | Mama Florence Cooking School

What Are Cantucci?

Cantucci are traditional Tuscan biscuits made by baking the dough twice. The first bake sets the dough into firm logs. The second, after slicing, dries and toasts each biscuit so it becomes crisp enough to keep well and sturdy enough for dipping. Almonds are the classic addition, while this version also includes chocolate and orange zest for extra richness and fragrance.

How to Make Chocolate Almond Cantucci

Cantucci are one of Tuscany’s most recognizable biscuits: firm, crisp, and twice-baked so they develop the dry, crunchy texture that makes them perfect for dipping. At Mama Florence Cooking School, this version pairs toasted almonds with orange zest and chocolate, giving the traditional Tuscan biscuit a slightly richer finish without losing the texture that defines cantucci. The method is simple but specific. The dough is shaped into long logs, baked once, sliced while still warm, then returned to the oven for a second bake. That final step is what gives cantucci their unmistakable crunch.

How to Make Chocolate Almond Cantucci

Cantucci Ingredients

•  400 g all-purpose flour •  250 gr granulated sugar •  120 gr whole almonds, skin on •  3 yellow medium eggs • 50 gr unsalted butter, melted and cooled • 1 level tsp baking powder •  zest of 1 orange •  Pinch of salt •  120 gr chocolate chips

Mama’s Secret: Slice the logs while they are still warm, but not straight from the oven. About five minutes is the sweet spot: too hot and they crumble, too cool and they become difficult to cut cleanly.

1. Toast the Almonds

• Spread the almonds on a baking tray and toast at 180°C for about 5 minutes.
• Let them cool completely before adding them to the dough.

2. Make the Cantucci Dough

• Lightly whisk the eggs with the sugar and a pinch of salt.
• Stir in the melted butter and orange zest.
• Sift together the flour and baking powder, then gradually add them to the wet ingredients. Begin mixing with a fork, then finish kneading by hand.
• The dough should remain slightly sticky.
• Fold in the toasted almonds and chocolate chips until evenly distributed.

3. Shape the Logs

• Divide the dough into 2 or 3 portions.
• With lightly floured hands, shape each portion into a long, narrow log about 3–4 cm wide.
• Place the logs on a parchment-lined baking tray, leaving enough space between them to expand.
• Brush with reserved egg white.

4. First Bake

• Bake at 180°C for 20–25 minutes, or until the logs are golden and firm to the touch.
• Remove from the oven and let them cool for approximately 5 minutes.

5. Slice the Cantucci

• Using a sharp serrated knife, slice the logs diagonally into biscuits around 1.5 cm thick.
• The short cooling period matters here: the logs should be firm enough to cut cleanly without becoming completely hard.

6. Second Bake

• Arrange the sliced cantucci cut-side down on the baking tray.
• Bake again at 170°C for 5–7 minutes per side, until dry, toasted, and crisp.

Why Are Cantucci Baked Twice?

The second bake is what gives cantucci their signature texture. After the first bake, the logs are firm but still retain moisture. Slicing and returning them to the oven dries the biscuits further, creating the crisp texture traditionally associated with Tuscan cantucci. That is also why they keep well and work so beautifully with coffee, dessert wine, or other drinks for dipping.

Cantucci vs Biscotti: What’s the Difference?

“Biscotti” simply means biscuits or cookies in Italian, while cantucci refers to a specific Tuscan style of twice-baked biscuit traditionally made with almonds. Outside Italy, “biscotti” is often used to describe this entire twice-baked style, but in Tuscany, cantucci is the more precise name.

The Perfect Bite

A good cantuccio should snap cleanly before giving way to toasted almond, chocolate, and the perfume of orange zest. The second bake keeps the biscuit dry and crisp, while the butter and chocolate give this version just enough richness to soften the edges of the traditional style. It is crunchy, fragrant, and exactly the kind of biscuit that asks for something good to drink alongside it.

More Italian Desserts to Make

Cantucci are made for a slower kind of dessert — something crisp to nibble with coffee, a glass of dessert wine, or alongside something cold and creamy.

If you want to stay in that Italian sweet spot, serve them with our Crema Gelato, whose rich vanilla-and-egg base works beautifully against the crunch of toasted almonds and chocolate. For a stronger chocolate contrast, pair them with Stracciatella Gelato, where the dark chocolate flakes echo the chocolate in the cantucci without making the whole dessert feel too heavy. If you’d rather move in the opposite direction, our Berry Sorbetto gives you something brighter and fruitier beside the biscuit’s toasted almond and orange notes.

And for a classic Tuscan pairing, cantucci are traditionally served with Vin Santo, a sweet Tuscan wine made for exactly this kind of dipping, lingering, end-of-meal moment.

Learn How to Make Italian Biscuits with Mama Florence

Want to bring a little Tuscan baking into the kitchen with a chef beside you?

Join our Gelato & Biscotti Cooking Class at Mama Florence Cooking School, where traditional Italian biscuits and frozen desserts come together in one hands-on afternoon.

Chocolate Almond Cantucci FAQ

Q: What are cantucci? A: Cantucci are traditional Tuscan twice-baked biscuits, usually made with almonds and baked until dry and crisp.

Q: Why are cantucci baked twice? A: The second bake removes more moisture and creates the crisp texture that defines cantucci.

Q: What is the difference between cantucci and biscotti? A: Biscotti is a broad Italian word for biscuits, while cantucci refers specifically to a Tuscan twice-baked biscuit traditionally made with almonds.

Q: How thick should I slice cantucci? A: This recipe slices the logs diagonally into biscuits about 1.5 cm thick.

Q: How long do cantucci bake? A: The logs bake first for 20–25 minutes at 180°C, then the sliced biscuits bake again for 5–7 minutes per side at 170°C.

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes. Please reach out to our team if any confusion arises. Thank you - the Mama Florence Family