PLEASE READ BEFORE PURCHASING
This is a professional digital recipe file — not a class, video tutorial, or Bakeshop Collection recipe.
For many Americans, “biscotti” has become a catch-all name for twice-baked cookies. But in Tuscany, Cantucci (or Cantuccini) are a centuries-old tradition — crisp, aromatic cookies meant to be dipped in Vin Santo, coffee, or tea.
This recipe guide brings that tradition to your kitchen with both authentic and modern adaptable versions. Unlike the softer, more cake-like “American biscotti,” this method honors the original Tuscan style: firm, crunchy, and beautifully structured.
Traditional Almond Cantucci Recipe — The authentic version developed for precision, crisp texture, and delicate flavor.
Chocolate Cantucci Recipe — Uses cocoa and chocolate mix-ins for a rich twist.
Plain Base Recipe — Designed to be a blank canvas for your own flavor variations (e.g., pistachios, hazelnuts, dried fruits).
Double Chip Olive Oil Cantucci — My bakery variation included for extra inspiration.
Professional Notes & Tips — Ingredient insights, substitutions, and slicing techniques.
Baker’s Percentages — For customization and scaling.
Measurements — Developed in metric for precision, with US conversions for the almond and chocolate recipes.
This recipe is written and developed using metric weights to maintain professional accuracy and consistency. US conversions are included for the two main variations, but not every possible mix-in or adjustment. If you plan to experiment, a scale and baking calculator are strongly recommended.
This guide uses the traditional Tuscan method:
No added butter in the base (a small adjustment is provided for flexibility)
Crisp, firm texture meant for dipping
Signature almond-forward flavor
For those who love the soft, cakey American-style biscotti, this may not be the right fit for you. This is for bakers who appreciate — or want to learn — the true artisan texture of Italian Cantucci.
Bakers of all levels curious about authentic Tuscan baking
Cottage bakers and professionals wanting a dependable, elegant product
Serious hobbyists who enjoy working with precision and technique
Anyone who loves biscotti but wants to make the real thing
Bakers seeking a soft or cake-like American-style cookie
Those unwilling to measure by weight or follow traditional methods
Buyers expecting a tutorial, personalized coaching, or refund for preference-based issues
Digital Download Only — No physical product will be shipped.
No Refunds — Due to the digital nature of this product, all sales are final.
No Resale or Sharing — By purchasing, you agree not to post, distribute, or share this recipe or guide publicly.
Please don’t assume this includes anything not explicitly stated in the description. If unsure, message for clarification before purchasing.
This recipe is not part of the Bakeshop Collection and is sold exclusively as a Market item.
PLEASE READ BEFORE PURCHASING
This is a professional digital recipe file — not a class, video tutorial, or Bakeshop Collection recipe.
For many Americans, “biscotti” has become a catch-all name for twice-baked cookies. But in Tuscany, Cantucci (or Cantuccini) are a centuries-old tradition — crisp, aromatic cookies meant to be dipped in Vin Santo, coffee, or tea.
This recipe guide brings that tradition to your kitchen with both authentic and modern adaptable versions. Unlike the softer, more cake-like “American biscotti,” this method honors the original Tuscan style: firm, crunchy, and beautifully structured.
Traditional Almond Cantucci Recipe — The authentic version developed for precision, crisp texture, and delicate flavor.
Chocolate Cantucci Recipe — Uses cocoa and chocolate mix-ins for a rich twist.
Plain Base Recipe — Designed to be a blank canvas for your own flavor variations (e.g., pistachios, hazelnuts, dried fruits).
Double Chip Olive Oil Cantucci — My bakery variation included for extra inspiration.
Professional Notes & Tips — Ingredient insights, substitutions, and slicing techniques.
Baker’s Percentages — For customization and scaling.
Measurements — Developed in metric for precision, with US conversions for the almond and chocolate recipes.
This recipe is written and developed using metric weights to maintain professional accuracy and consistency. US conversions are included for the two main variations, but not every possible mix-in or adjustment. If you plan to experiment, a scale and baking calculator are strongly recommended.
This guide uses the traditional Tuscan method:
No added butter in the base (a small adjustment is provided for flexibility)
Crisp, firm texture meant for dipping
Signature almond-forward flavor
For those who love the soft, cakey American-style biscotti, this may not be the right fit for you. This is for bakers who appreciate — or want to learn — the true artisan texture of Italian Cantucci.
Bakers of all levels curious about authentic Tuscan baking
Cottage bakers and professionals wanting a dependable, elegant product
Serious hobbyists who enjoy working with precision and technique
Anyone who loves biscotti but wants to make the real thing
Bakers seeking a soft or cake-like American-style cookie
Those unwilling to measure by weight or follow traditional methods
Buyers expecting a tutorial, personalized coaching, or refund for preference-based issues
Digital Download Only — No physical product will be shipped.
No Refunds — Due to the digital nature of this product, all sales are final.
No Resale or Sharing — By purchasing, you agree not to post, distribute, or share this recipe or guide publicly.
Please don’t assume this includes anything not explicitly stated in the description. If unsure, message for clarification before purchasing.
This recipe is not part of the Bakeshop Collection and is sold exclusively as a Market item.
