You might not remember trying cantucci, but you've probably had them before under a different name. Lykkers, Keep reading to learn more about these yummy Italian almond cookies!

Cantucci are these small Italian cookies with a yummy almond taste. They're made the old-fashioned way, without yeast or fat, and they're baked twice, so they're really crunchy. The name comes from the Italian word 'cantuccio,' which means a little nook or a really crusty piece of bread, like the end slices of a loaf.

In English-speaking countries, we often call cantucci "biscotti," but in Italy, "biscotti" just means any kind of cookie. So if you're in Italy hunting for these sweet, nutty treats, asking for "biscotti" might not be specific enough.

The history and origins of cantucci

Way back in Ancient Rome, there was a version of cantucci that was used as handy, non-perishable rations on the move.

Legend has it that Pliny the Elder, this big-shot philosopher back then, thought they could last for centuries without getting stale. But, you know, history's shown he wasn't always spot on.

Nowadays, cantucci can stay good for about two weeks before they start losing their crunch, which is still pretty impressive for a cookie.

After the fall of the Roman Empire, cantucci sort of faded away from history until they made a comeback in Tuscany during the Renaissance. The first modern ones were crafted by bakers in Prato, Tuscany. They're seen as a special treat from Tuscany, but people all across Italy love them too.

How to Make Cantucci?

Ingredients

1¾ cups raw almonds

5 large eggs

1 1/3 cups sugar

8 tablespoons unsalted butter, melted & cooled

4 cups pastry flour

1 teaspoon baking powder

Instructions

1. Heat up your oven to 350°F.

2. Toast the almonds in the oven until they smell good and turn a bit golden, around 8 to 10 minutes. Let them cool down.

3. Mix 4 eggs with sugar. Add in the butter and mix until everything's blended. Then, add the flour and baking powder. Stir it all up until it's nicely mixed, and then add the almonds. Stick the dough in the fridge until it's firm, about 1 hour.

4. When you're ready to bake, preheat the oven again to 350°F. Get out 2 baking sheets and line them with parchment paper.

5. Take the dough out of the fridge and divide it into 2 equal parts. Roll each part into a log the same length as your baking sheets. Whisk the last egg and brush it lightly over the tops and sides of the logs.

6. Bake the dough logs in the oven for 20 minutes. Let them cool on the baking sheets.

7. Once cooled, cut the logs at an angle into slices about ½-inch thick. Put the cookies back on the baking sheets, with the cut sides down. Bake them again at 350°F, turning once, until they're golden, about 25 minutes.

8. These crunchy cookies will stay tasty for about a week if you keep them in a tight tin. Enjoy them with coffee or tea!

Hey Lykkers, this recipe is super easy! Just toast some almonds, mix up the dough, bake, and boom—delicious cantucci ready to dunk in your coffee or tea for a whole week of crunchy goodness. Easy peasy!