In Tuscan culinary heritage, cantucci are much more than simple cookies: they represent hospitality, the closing ritual of a meal, and a shared memory passed down in family kitchens and country celebrations. Originating between Florence and Prato, these almond-studded biscotti carry the aroma of Vin Santo and the warmth of true conviviality.

Today, the classic cantucci recipe meets a lighter, more contemporary interpretation by replacing butter with extra virgin olive oil. This simple change gives the dough an elegant softness and a more expressive aroma, while preserving the authentic soul of traditional Tuscan cantucci.

Ingredients for Balanced, Light Cantucci

For balanced and naturally fragrant almond biscotti with olive oil, choosing a high-quality extra virgin olive oil is essential.

Here are the ingredients for about 25–30 cookies:

• 280 g all-purpose flour
• 150 g sugar
• 2 eggs
• 120 g whole almonds
• 40 ml extra virgin olive oil
• 1 teaspoon baking powder
• Lemon or orange zest
• A pinch of salt

This base can also be adapted to variations like lemon almond biscotti with olive oil or hazelnut versions, while maintaining the same crisp, aromatic structure.

How to Make Cantucci: The Recipe with Olive Oil

In this modern version of the recipe, we substitute butter with olive oil without altering the integrity of the biscotti’s texture. This approach is ideal for anyone looking to substitute butter with olive oil while preserving the traditional feel of the cookie.

Here is how to make cantucci step by step:

1. Combine flour, sugar, and baking powder into a smooth, even mixture.
2. Add the eggs and olive oil, working the dough until it becomes soft and cohesive.
3. Incorporate the whole almonds, the essential visual and textural signature of cantucci.
4. Shape the dough into logs about 4–5 cm wide.
5. Bake, slice, and bake again, following the classic double-baking method that gives cantucci their crisp exterior and tender core.

Once cooled, store them in an airtight container to maintain aroma and texture.

Laudemio Frescobaldi: The Olive Oil That Elevates Your Cantucci

The choice of olive oil deeply influences the personality of your cantucci recipe. Laudemio Frescobaldi, with its rich, herbal, well-balanced profile, brings refinement and harmony to the dough, giving the biscotti a smooth and aromatic character.

More than a simple ingredient, it becomes a defining touch: it brightens almond notes, softens sweetness, and adds a fresh, green lift. It also naturally brings all the well-known olive oil benefits that enhance both flavor and texture in a subtle, elegant way.

Olive Oil Cantucci: Pairings Beyond Vin Santo

Tradition pairs cantucci with Vin Santo, a timeless combination that remains unmatched.
This lighter olive-oil version invites new types of pairings:

• Sweet wines and passiti that highlight almond toasting;
• Black teas or warming spiced infusions;
• Espresso for a bold aromatic contrast;
• Hot chocolate or lightly spiced plant-based drinks.

Hazelnut variations pair beautifully with citrus herbal teas or floral infusions, creating a surprisingly bright balance.

Conclusion: The Cantucci Recipe Between Past and Present

Revisiting the cantucci recipe with extra virgin olive oil is a way to honor Tuscan tradition while giving it a lighter, more contemporary soul. With Laudemio Frescobaldi guiding the aromatic profile, the biscotti find a renewed elegance: rooted in the past, yet naturally speaking to the present.

Laudemio Frescobaldi enhances the almond notes, brings depth to the dough, and adds a signature character that transforms these cantucci into an elevated experience—one that continues the history of Tuscan baking while offering a softer, more modern interpretation.