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Chocolate Cantucci

Cantucci are typical Tuscan cookies, traditionally served with vin santo or red wine. They are also known as Italian biscotti because they are twice (bis) cooked (cotti). This version with dark chocolate is even yummier than the original!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 20 people
Calories 3122.5 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 1 Large Mixing Bowl
  • 1 Electric Mixer (handheld or stand mixer)
  • 1 Serrated Knife (for clean slices)

Ingredients
  

Main

  • 1 ¼ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup chopped dark chocolate

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine sugar, eggs, and vanilla extract in a large bowl; beat with an electric mixer until frothy. Add flour and baking powder and mix well. Fold in chocolate pieces until a sticky dough forms. Separate dough into 2 portions and shape each portion into a long, thick log. Place logs 2 inches apart on the prepared baking sheet.
  • Bake logs in the preheated oven until golden brown, 15 to 20 minutes.
  • Remove logs from the oven and cool until easily handled, about 5 minutes. Transfer to a cutting board; slice logs diagonally into 3/4-inch slices using a serrated knife.
  • Return cantucci slices to the baking sheet and return to the oven. Turn off oven and allow cantucci to dry in the warm oven for 30 minutes. Cool to room temperature, about 10 minutes, before serving.

Notes

For truly authentic and crispy cantucci, the second bake in the turned-off, warm oven is paramount; don't rush this drying step. Ensure your dark chocolate is of good quality, as it's a prominent flavor – chop it finely for even distribution. When shaping the sticky dough, a light dusting of flour on your hands can help, but avoid over-flouring to maintain texture. A very sharp serrated knife is essential for clean, non-crumbly slices. For an elevated profile, consider adding a pinch of sea salt to the dough to enhance the chocolate's depth, or a teaspoon of orange zest for a bright, aromatic note that complements the dark chocolate beautifully.