These charming Italian cookies, known as Cantucci or almond biscotti, are a crunchy delight that has captivated palates for generations. Similar to carquiñolis, their characteristic toasted almond flavor and crunchy texture make them a favorite choice, especially during the Christmas season. These cookies are incredibly versatile and pair wonderfully with a morning cup of coffee or are perfectly complemented by a sip of Vin Santo, a sweet Italian wine.
I highly encourage you to try them, and without a doubt to gift them too! Cantucci are more than simple cookies: they are considered a treasured gift and a deeply rooted tradition in Italy during the holidays. The custom of giving Cantucci at Christmas is a lovely way to share sweetness and good wishes with friends and family.
The Tradition of Cantucci
Cantucci have deep historical roots that trace back to Tuscany, Italy. Originating in the 14th century, these biscotti became popular due to their durability and delicious flavor, ideal for travelers and sailors. Traditionally, they were baked twice to increase their shelf life, a method that makes them incredibly crunchy and perfect for dipping in sweet wines. This tradition has endured through the centuries and today remains a cherished delicacy throughout the country, especially in the Tuscany region.
Differences between Cantucci and Carquiñolis
Despite their similarities, Italian Cantucci and Catalan Carquiñolis have their distinctive particulars. Cantucci, with their crunchy profile, are cookies traditionally served with Vin Santo to enjoy their texture when dipped. On the other hand, Carquiñolis, more infused with liqueurs like anise or brandy, display their own aromatic charm and are a versatile delight both as a dessert and to accompany a cup of coffee or muscatel.
These two Mediterranean treats, while sharing certain characteristics, reflect the richness and variety of regional pastries, showcasing the charm and cultural diversity of Italy and Catalonia.
Ingredients
- 175 g blanched almonds
- 280 g all-purpose flour
- 150 g confectioners' sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 60 g honey
- 60 g butter melted at room temperature
Preparation
- Start by placing the almonds on a baking tray and roast them in a preheated oven at 180 °C for about 10 minutes, until they take on a golden hue. Once ready, remove them from the oven and allow them to cool completely. Set aside.
- In the KitchenAid bowl, add all the ingredients except the almonds, and mix at speed 2-4 (moderate speed), using a flat beater with a flexible edge. Beat until you obtain a moist, homogeneous dough, then add the almonds and mix at a lower speed (1).
- Cover the bowl with plastic wrap or the KitchenAid protective lids, and refrigerate the dough for about 30 minutes."
- Divide the dough into three equal parts and shape each into a smooth log (as in the video). Place them on a baking tray lined with parchment paper (if it's a Nordic Ware Naturals cookie sheet or a perforated tray even better, they help with air circulation and baking great for these things).
- Bake at 180 °C for approximately 25 minutes (you'll see the dough flatten with the heat and take on a nice toast)
- Once baked, remove from the oven and let them cool until they can be handled easily before proceeding.
- Cut each log into slices about one and a half centimeters thick (as in the video) and place the cookies with the cut side up on a baking tray. Bake again for 10 minutes. Once ready, let them rest on a wire rack.
- To store them, keep them in an airtight container so they stay excellent.
Notes
- In a cookie tin or an airtight glass container they will keep for up to 2 weeks.
- Traditional Cantucci are made mainly with almonds. However, in some variations they can be found with walnuts or other nuts. You can try making them at home too — just substitute the almonds with walnuts or hazelnuts in the same quantities.
- If you want to gift them, we have some Lock Eat, Mepal, Laura Ashley, Kilner jars... that are fantastic options for that. I strongly encourage you to see them in the "Jars and containers" section and also to check the "Stands and preservers" section, with perfect options both for serving and for gifting.
I encourage you to try cantucci with pistachios too! It's common in Italy to find cantucci filled with pistachio instead of almonds. They really suit them wonderfully, I highly encourage you to try them.
