Biscotti vs Cantucci: What is the Difference? That is a great question.
When you hear Almond biscotti, what do you think about? I think of this amazing, aromatic, crunchy cookie that I can dip in my latte or Earl Grey. The presence of almonds in it fully justifies that I can have as many as I want because, at the end of the day, nuts are very good for you. It is not uncommon to see them at Starbucks, bakeries, or, lately even at a grocery store such as Target or Trader Joe’s.
When I say biscotti, I refer to one specific kind of cookie: it is sharply cut on both ends, and you see those almonds right inside of it. However, when you are in Italy and say biscotti, that carries a much broader perspective.
You know by now how much I love to bake, and I bet you have tried my Summer Fruit Crostata Recipe, another Italian dessert I enjoy.
Biscotti vs Cantucci: What is the Difference?
So let’s look at the difference between biscotti and cantucci. Not too long ago, I learned that biscotti is something English speakers say to refer to cookies that Italians call “Cantucci”. Another fun fact is, “Biscotto” – is one cookie, while “Biscotti” is cookies (in plural).
I asked my friend who speaks Italian, and she explained that in Italy, all the cookies are called “biscotti,” and I will be able to check it for myself when we visit Rome in November of 2024. So let’s circle back on this after Thanksgiving.
The word “Cantucci” describes a bigger cookie, while “Cantuccini“, refers to a smaller size one.
Now that we have that cleared out and all know the real difference when we hear Biscotti vs. Cantucci is primarily linguistic, today’s recipe will bake Cantucci, which we in the US have been calling biscotti for years.
You must have seen people dip their Biscotti or (as we’ve just learned) Cantucci into hot coffee. However, in Italy, it wouldn’t be uncommon to dip your Cantucci into that delicious dessert wine from Tuscany, Vin Santo, and serve it after dinner for dessert.
Another difference I want to point out is that Cantucci is usually made with almonds, while Biscotti can be baked with all-purpose flour and a variety of nuts and chocolate.
I have seen an Almond Biscotti recipe without any fat before. I think People do that to keep their cookies as dry as possible. That won’t be me, as my family loves butter, so I will add a tablespoon or two to my recipe. Are you ready? Let’s bake!
Almond Biscotti Recipe
Ingredients:
- 3/4 cup Whole Raw Almonds
- 1/2 cups Flour
- 1 tsp Baking Powder
- 1 pinch Salt
- 3/4 cup Sugar
- 2 Eggs
- 1 Tbsp Honey
- Lemon Zest from 1 lemon
- 1 Tbsp Melted Butter
Baking Almond Biscotti:
1. Put raw almonds on a cookie tray in a single layer and bake in the oven at 350ºF for 4-5 minutes. You should start smelling them as they roast and obtain that great warm color.
2. Beat two eggs and sugar together with an electric mixer until thick and foamy. Notice the yellow color you need to achieve. Don’t turn your mixer off until the texture and color become what you see in the picture below.
3. Add the honey and melted butter and mix. We were lucky to enjoy some wonderful homemade honey from our friend Anna Christian.
How to Cut Biscotti like a Pro?
Always remember, the secret of that crunch in cantucci is double-baking. Biscotti is so nice, you bake it twice! Enjoy and let us know if you were happy with this recipe!
Biscotti vs Cantucci: What is the Difference?
Ingredients
- 3/4 cup whole raw almonds
- 1/2 cups flour
- 1 tsp Baking powder
- 1 pinch Salt
- 3/4 cup sugar
- 2 Eggs
- 1 Tbsp Honey
- Lemon zest from 1 lemon
- 1 Tbsp melted Butter
Instructions
1. Put raw almonds on a cookie tray in a single layer and bake in the oven at 350ºF for 4-5 minutes.
2. Beat two eggs and sugar together with an electric mixer for 3-4 minutes, until thick and foamy.
3. Add the honey and melted butter and mix.
4. Add sifted flour, baking powder, lemon zest, and salt. Gently fold with a spatula.
5. Stir in the almonds by hand.
6. Split the dough into two equal parts and form the mixture into two long thin “logs” no more than 1 inch high.
7. Place your logs on a cookie sheet lined with parchment paper or foil.
8. Place your logs on a cookie sheet lined with parchment paper or foil. Bake at 400ºF for 18-20 minutes until golden-brown.
9. With a SHARP serrated knife, cut your logs on a bias right after you take them out of the oven. Do not let them cool completely.
10. Lay them on a cookie sheet. Bake at 400ºF for another 7 minutes until slightly browned.
11. Serve with espresso, latte or Vil Santo.
