What is the difference between Biscotti and Cantucci?

Italian Biscuits in the Spotlight

If you have ever stepped foot in an Italian deli or perused the biscuit aisle at Carluccio’s, you have likely encountered these iconic, crunchy, elongated treats. Often used interchangeably, the names Biscotti and Cantucci actually tell a story of regional pride and linguistic nuance.

So, let’s clear up the confusion and dive into the delicious history of Italy’s favourite dunking biscuits.

What is the Difference?

To understand the difference, we first have to look at the words themselves.

• Biscotti: In Italy, biscotti is the generic plural word for all biscuits or cookies. If you ask for "biscotti" in a Roman bakery, they might point you toward chocolate chip cookies or shortbread. The word comes from the Latin bis-coctus, meaning "twice-cooked"—referring to the baking process that gives them their signature crunch.

• Cantucci: These are a specific type of biscotto. Originating from the Tuscan city of Prato, Cantucci (or Cantuccini when they are small) are traditional almond biscuits.

In short: All Cantucci are biscotti, but not all biscotti are Cantucci.

A Sliced History

The history of these twice-baked wonders dates back to the Roman Empire. They were originally created as a durable, long-lasting ration for Roman legions on long marches—the double-baking process removed moisture, preventing mould and ensuring they stayed edible for months.

The modern version we adore today was refined in the 18th century in Prato, Tuscany. A baker named Antonio Mattei perfected the recipe, which earned him awards at the International Exhibition in London (1862) and Paris (1867). His original "Biscotti di Prato" recipe—flour, sugar, eggs, and whole almonds—remains the gold standard for what the world now simply calls "biscotti."

Carluccio’s Cantucci alla Mandorla

At Carluccio’s, we stay true to the Tuscan roots. Our Cantucci alla Mandorla are crafted using traditional methods, packed with 26% whole almonds for a rich, nutty flavour and a satisfyingly firm snap. We also offer flavour alternatives - Cantucci with chocolate and with pistachio too. 

We use a touch of butter and sea salt to balance the sweetness, creating a biscuit that is rustic, authentic, and evocative of a sunny afternoon in the hills of Florence.

How to Serve Them Like a Pro

The best thing about Cantucci is their versatility. Because they are so firm, they are designed to be "dunked" to soften the crumb.

1. The Tuscan Way: For a truly authentic experience, serve them after dinner with a small glass of Vin Santo, a sweet Italian dessert wine. Dip the biscuit briefly into the wine; it will soak up the nectar-like liquid while maintaining its structure.

2. The Morning Ritual: Pair them with a strong espresso or a creamy cappuccino. The bitterness of the coffee provides a beautiful contrast to the sweet, nutty almond.

3. The Dessert Shortcut: Crumble them over vanilla gelato or a bowl of mascarpone cream for an instant texture boost.

Whether you are looking for the perfect gift or a treat for your own kitchen cupboard, Cantucci is a staple of the Italian pantry.