Italian cantuccini, also known as biscotti, are crunchy twice-baked cookies from Tuscany.

Traditionally filled with almonds, here they’re enriched with pistachios for an irresistible nutty twist.

Perfect for dipping into coffee or tea, these cookies combine rustic charm with long-lasting freshness.

Authentic Italian Cantuccini (Biscotti) with Almonds and Pistachios

The charm of Italian cantuccini lies in their unmistakable texture, created through a traditional double baking process.

The dough is first shaped into long logs and baked until firm, then sliced diagonally and returned to the oven for a second, shorter bake.

This extra step gives each cookie its signature crunch and a golden, crisp finish that pairs beautifully with coffee or tea.

While the classic Tuscan recipe contains only eggs and sugar, this variation adds a touch of butter and honey.

The butter enhances the flavour and gives the cookies a lighter bite, while the honey adds a subtle sweetness and helps them stay fresh longer.

Crunchy yet not overly hard, they’ve become a true family favourite in our home.

Ingredients for Homemade Cantuccini with Almonds and Pistachios

125 g roasted almonds : roasting enhances flavour and adds crunch.
125 g roasted pistachios : choose unsalted pistachios for balance.
300 g all-purpose flour : the foundation for the dough.
180 g caster sugar : for sweetness without overpowering the nuts.
1 tbsp lemon zest : adds freshness and aroma.
1 tsp baking powder : ensures a light, airy texture.
½ tsp fine salt : balances sweetness and enhances flavours.
2 large eggs : bind the dough and add structure.
3 tsp honey : for aroma, natural sweetness, and better shelf life.
1 tsp vanilla extract : warm and fragrant flavour.
85 g unsalted butter (melted and cooled) : adds crunch and a slightly tender bite.

Preheat the oven to 180°C / 350°F (static heat, bottom element).
Prepare baking trays: line one large tray (or two smaller ones) with parchment paper.
Combine dry ingredients: in a large bowl, mix flour, sugar, lemon zest, baking powder, and salt.
Make a well in the centre of the dry mix.
Add wet ingredients: crack the eggs into the well, then add honey, vanilla, and melted butter.
Whisk together slowly incorporating the flour mixture.
Switch to a spoon or hands to finish combining.
Fold in the nuts: mix in almonds and pistachios, gathering the dough into a ball.
Tip: the dough will be sticky. Refrigerate for 30 minutes if easier to handle.
Divide dough into four equal portions.
Roll into logs: shape each into ~30 cm logs. If nuts poke out, press them back in gently.
Bake logs for 25 minutes until firm and golden.
Cool for 10 minutes on the tray.
Reduce oven to 150°C / 300°F.
Slice diagonally into ~2 cm pieces while logs are still warm.
Bake slices again cut side up for 10–15 minutes until crisp.
Cool on a wire rack and store in an airtight container.

Roast the nuts: 10 minutes in the oven intensifies flavour and aroma.
Don’t overwork the dough: just bring it together gently – overmixing makes it tough.
Expect stickiness: avoid adding more flour, chill the dough instead.
Lightly flour hands and surface to shape logs more easily.
Leave space between logs: dough can spread as it bakes.
Slice while warm: easier and cleaner, preventing the nuts from breaking the cookies.
Adjust the second bake: longer for extra crunch, shorter for a softer bite.
Use a sharp serrated knife for neat slices.
Store in airtight tins for up to 2–3 weeks.
Enjoy with drinks: biscotti shine when dipped in coffee, cappuccino, or dessert wine.

– Store in a metal or glass airtight container at room temperature.

– They last 2–3 weeks thanks to their double baking.

– Avoid the fridge – humidity softens them.

– Freeze after the first bake (logs only), then slice and finish baking when needed.