Cantucci vs Biscotti - What's the difference? (2024)

FAQs

Cantucci vs Biscotti - What's the difference? ›

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

Biscotti (/bɪˈskɒti/, Italian: [biˈskɔtti]; lit. 'biscuits') or cantucci ( Italian: [kanˈtuttʃi]) are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.

Cantucci are the most famous Tuscan biscuits in the world. The name cantuccio comes from the Latin word cantellus which means piece or slice; this word describes how these biscuits are made: a small, fresh-out-of-the-oven loaf of dough is sliced diagonally.

Italians use the word biscotti when referring to products that Americans call cookies. The word cantucci is used by Italians when referring to the product Americans call biscotti.

Cantucci biscuits are also known as Biscotti. They are a dry crunchy almond biscuit from Tuscany that are made without any butter or oil. Amaretti biscuits are almond flavoured macaroons style biscuits that can be soft, chewy or crunchy depending on the recipe.

In a world where every single cookie is called a biscotto (the singular form of the word) there needs to be a word for what we know to be biscotti. That word is - yes, you guessed it - cantucci!

Biscotti, also known as cantucci, are twice-baked Italian cookies made of almonds and originated in Prato, Tuscany, in the 14th-century, where almonds were abundant.

In Italy, however, the traditional way to eat cantucci is to dip them in a sweet dessert wine called Vin Santo. Cantucci are not especially sweet, particularly compared to modern cookies, and dipping them in sweet wine instead of bitter coffee adds a whole new layer of deliciousness.

The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to mold.

Are they better with oil or butter? So a traditional biscotti recipe would have neither but I use melted butter in mine for some extra richness. I would not recommend using oil.

Do Italians dip biscotti in coffee? ›

Verified In the US, we typically enjoy our biscotti dipped into espresso, but in Italy, it's also traditional to dip them into a glass of good Vin Santo after a meal.

As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping. Most connoisseurs on either side of the pond agree that dipping biscotti into a sweet Italian wine is the perfect end to a hearty Italian meal.

Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.

Those readers weren't wrong that cantucci can be a bit hard to eat on their own. That's why in Italy, the crunchy are almost always dipped in a sweet wine called vin santo. Like cantucci, vin santo has its origins in Tuscany.

American style biscotti are softer and generally sweeter than the classic Italian style. They're crunchy but not as hard as the Italian. We'll use the same tricks that I explained in the previous Classic Italian biscotti, but the directions will be somewhat different.

In the Lazio regions, you will find other biscotti known as “Tozzetti” which often use other ingredients instead of almonds and may contain some type of dried fruit or chocolate.

Traditionally, Tuscans serve cantucci after a meal with Vin Santo, a sweet dessert wine that perfectly complements the not-too-sweet cookie. The cookies also pair well with rich coffee or herbal tea for a delicious afternoon pick-me-up.