Hi everyone! I’m Cassandre, and today on caramel loafing, I’m sharing a taste of classic Tuscan tradition: Chocolate Almond Biscotti (Biscotti, Cantucci Cioccolato E Noci).
Biscotti (sometimes also called cantucci) are known for their signature crunch, which is why many enjoy them dipped in espresso or cappuccino to soften them up. But did you know that in Italy, they’re more often paired with Vin Santo, a sweet wine, or with sparkling wine or liqueur instead of coffee? In Italian, “biscotti” simply means cookies in general. So if you ask for biscotti in Italy, you might get any kind of cookie, not necessarily this twice-baked Tuscan classic. Locally, these are called Cantucci Di Prato — smaller, crispier, and perfect for wine.
It’s said that biscotti date back to ancient Rome, where they were designed for long journeys or soldiers — like today’s ration bars, easy to keep and hard to spoil. After the Roman Empire, the treat faded away until the Renaissance, when they made a comeback in Tuscany, but this time as a post-dinner treat dipped in wine.
More to try:
Italy’s most iconic dessert: Tiramisu
A sweet Northern Italian favorite: Italian Paradise Cake
From Southern Italy: Sicilian Orange Cake
Old-school and timeless: Pine Nut Cookies
A festive traditional cookie: Sienese Almond Cookies
A twist with buttercream: Rum Raisin Sandwich Cookies
This recipe makes Chocolate Almond Cantucci — chocolatey, nutty, and with just the right crunch. Enjoy them plain, or if you prefer, dunk them in coffee, milk, or have them the Italian way with red wine or sparkling wine after dinner. Letting them soak up the drink makes them extra flavorful. It’s easy, delicious, and definitely worth trying! :))
Chocolate Almond Biscotti Recipe & How-To
Ingredients
Makes about 14 biscotti slices
- 1 large egg, about 50 g without shell
- 70 g granulated sugar
- 132 g all-purpose flour
- 23 g unsweetened cocoa powder
- 30 g unsalted butter, melted
- 45 g whole almonds, with skins
- 30 g bittersweet chocolate (64–70%), roughly chopped
- 2.5 g baking powder
- 6 g dark rum
- 1 g salt
Use our dessert nutrition calculator to check the nutritional info for this recipe.
Instructions
- Chop the chocolate into small pieces; no need to get it too finely.
- Sift the flour, baking powder, cocoa powder, and salt together; mix well and set aside.
- In a bowl, combine the egg, sugar, rum, and melted butter. Stir gently with a spatula until smooth.
- Add the dry ingredients in batches, mixing lightly with a spatula each time.
- Once half the dry mix is incorporated, add the almonds and chopped chocolate, then continue adding the rest gradually. Reserve a bit of the dry mix for kneading.
- Transfer the dough to a floured surface; gently knead in the remaining dry mix until fully absorbed. Don’t overwork the dough.
- Shape the dough into a log, flatten slightly, sprinkle with a little sugar, and place on a baking sheet lined with parchment paper.
- Preheat oven to 355°F (180°C); bake for 30–35 minutes.
- Remove from the oven and let cool for about 10–15 minutes, or until warm but not hot to the touch. Slice into 0.6 in (1.5 cm) slices and lay flat on the baking sheet.
- Preheat oven to 340°F (170°C); bake again for 15–20 minutes to toast and crisp them up nicely.
- Let cool completely; enjoy on their own or dip in coffee, sparkling wine, or liqueur as Italians do.
Watch the full step-by-step video here: Chocolate Almond Biscotti.
Chocolate Almond Biscotti FAQ & Tips
Biscotti are a classic, long-lasting treat with a rich history. While simple, they do have a few tricks for the perfect texture. Here’s what you need to know.
Why are biscotti baked twice?
The word “biscotti” literally means “twice baked.” The double bake removes extra moisture, giving them a long shelf life and their signature crunch. The first bake sets and cooks the log; the second bake fully dries them out for that perfect crisp texture.
Tips for mixing the dough
When adding the dry ingredients, work in small batches and mix gently with a spatula or your hands. Don’t over-knead or the dough may get sticky and hard to handle later. Once only 1–2 tablespoons of dry mix remain, the dough should be soft but not sticky. Transfer to a floured surface and fold in the rest just until absorbed — no heavy kneading needed!
Can I swap or add ingredients?
Traditionally, biscotti feature almonds and a hint of citrus. This version uses melted butter for a softer crunch, but you can skip the butter if you prefer. Feel free to swap in pistachios, walnuts, or add dried fruit for your own twist.
Baking temperature and time
Every oven is different. Use these ranges as a guide:
- First bake: 340–355°F (170–180°C) until the log cracks slightly and sets.
- Second bake: 340°F (170°C) for about 20 minutes to fully dry them out and make them evenly crisp.
How to avoid crumbling when slicing
Biscotti can crumble if sliced while too hot or too cool. After the first bake, let the log rest about 10–15 minutes until warm but easy to handle. Use a serrated knife instead of a chef’s knife to “saw” through the nuts and crust. If whole almonds make slicing tough, use slivered almonds or chop them a bit smaller — but don’t make them too fine or you’ll lose that nice bite!
Can I use cake flour instead?
Yes! You can substitute cake flour for all-purpose flour with no issues.
How to make plain biscotti
Just leave out the cocoa powder — no need to add anything else to replace it.
Why are the centers still soft?
They probably need a little more time in the second bake. Extend the baking time slightly so the centers dry out for that perfect crisp texture.
Should I toast the nuts first?
If your nuts are already crunchy, you can use them as-is. If they feel soft or moist, a quick low-temp roast will make them extra tasty. You can also swap in other nuts like pistachios or walnuts.
What if I don’t have rum?
You can simply skip the rum, or swap in a splash of vanilla extract instead to add a hint of aroma.
How to store biscotti
Keep them in an airtight container at room temperature for about a week; refrigerating will help them last a little longer.