If you’ve ever thought biscotti were too hard or dry… this recipe is for you. These soft Italian almond cantucci have all the classic flavor of traditional biscotti—but with a tender, melt-in-your-mouth texture that’s so much easier to love.
This soft Italian almond cantucci recipe is a beginner-friendly twist on traditional biscotti, with the option to bake once for a soft texture or twice for classic crunch.
Why This Recipe Is So Special
I don’t say this lightly … but these might be the best cookies I’ve ever made. I brought them to share with my Italian in-laws, and every single one of them said the same thing:“These are better than traditional biscotti.” They loved how soft they were. Not dry. Not crunchy. Just perfectly moist, tender, and with that classic almond flavor. They’ve officially made their way into the family cookbook—and we’ve been making them on repeat ever since.
Soft vs Traditional (What to Expect)
This recipe is slightly different from traditional biscotti or cantucci—and that’s intentional. The soft texture makes these a true indulgence!
- After the first bake, soft, tender, cake-like cookies
- After the second bake, crisp, classic cantucci texture
If you want authentic crunchy cantucci or biscotti, don’t skip the second bake (see FAQs below).
What Soft Biscotti/Cantucci Taste Like
- Lightly sweet with warm almond and vanilla flavor
- Soft and tender (not dry or crumbly)
- Slightly crisp edges with a melt-in-your-mouth center
- Perfect with coffee—but don’t need to be dipped
Equipment Needed
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Knife (for slicing)
- Measuring cups and spoons
Ingredients
Cantucci (Soft Biscotti) Ingredients
- 3 medium eggs
- 1 cup cane sugar
- ¼ cup maple syrup
- ½ cup extra virgin olive oil
- Pinch of salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon milk (any kind will work)
- 2 ½ cups regular or gluten-free all purpose flour
- ½ cup almond flour
- 1 cup sliced almonds (raw and unsalted)
Instructions
- Preheat oven:
Preheat your oven to 325°F and line a baking sheet with parchment paper. - Mix wet ingredients:
In a large bowl, whisk eggs. Add sugar, maple syrup, olive oil, salt, baking powder, vanilla extract, almond extract, and milk. Mix well. - Form dough:
Add all purpose flour and almond flour. Mix until a thick cookie dough forms. Fold in sliced almonds.
(Optional: chill dough for 20 minutes for easier shaping.) - Shape biscotti logs:
Divide dough in half. Shape into two logs on the baking sheet, spacing them about 3 inches apart. Gently flatten to about 1–1¼ inches thick. - Bake:
Bake for 35 minutes. - Cool and slice:
Remove from oven and allow logs to cool completely. Slice into biscotti about 1½ inches thick and enjoy! Optional Second Bake (for traditional cantucci):
Bake again for 5–7 minutes per side for a crisp texture. - Finish:
Let cool completely before serving. Store in an airtight container for up to a week.
Helpful Tips
- Use a sharp knife for best texture
- Let the biscotti cool fully before slicing for clean cuts
- Don’t over-bake or bake twice—this is what keeps them soft
- Chill the dough if it feels sticky
Notes from Jill
- These are intentionally soft biscotti—that’s what makes them so special
- Perfect for gifting, holidays, or everyday coffee moments
- You can drizzle with chocolate or add citrus zest for variation
Add to Notes from Jill
- I love these both ways—soft or twice-baked (soft seems to be the crowd pleaser)
- If you grew up with biscotti that were too hard, try them after just one bake
- If you want the authentic Italian version, bake them twice
- They’re perfect dipped in coffee
Frequently Asked Questions
Yes! This is a soft biscotti recipe, which makes them more tender and less dry than traditional biscotti.
Yes—slice and bake again at 325°F for 5-7 minutes per side if you prefer a crunchier texture.
Yes! Use a gluten-free all-purpose flour like King Arthur Measure for Measure for best results.
Soft Italian Biscotti Recipe (Cantucci)
Ingredients
Soft Baked Biscotti (Cantucci) Ingredients
- 3 medium eggs
- 1 cup cane sugar
- ¼ cup maple syrup
- ½ cup extra virgin olive oil
- pinch of salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon milk any kind will work
- 2 ½ cups regular or gluten-free all purpose flour
- ½ cup almond flour
- 1 cup sliced almonds raw and unsalted
Instructions
How To Make Soft Baked Italian Almond Biscotti
- Preheat your oven to 325. Line a baking sheet with parchment paper.
- In a large bowl, whisk three medium eggs. Add your sugar, maple syrup, extra virgin olive oil, salt, baking powder, vanilla extract, almond extract, and milk to the bowl. Mix well. Add your all purpose flour and almond flour to the bowl and mix until a thick cookie dough is formed. Fold in the sliced almonds. Option to let the biscotti cookie dough chill in the fridge for 20 minutes to make it easier to shape.
- Scoop about half of the cookie dough onto your parchment paper and use your hands to form the biscotti dough into a log. Do this a second time with the remaining dough. Ensure the cookie dough logs are about three inches apart. Use your hands to gently press the logs to flatten them. They should be about 1 to 1 ⅕ inches in height. See images above for reference.
- Bake the dough in the oven for 35 minutes. Remove the baking sheets from the oven and allow the logs to cool completely. Then, use a knife to slice the logs crosswise so that each cookie is about 1 ½ inch thick.
- Allow them to cool completely. They will last in an airtight container for up to a week. These are perfect for dipping into coffee or enjoying alongside your favorite espresso drink.
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