Auntie’s Cantucci Cookies | Dairy-free

This is my auntie’s recipe for the classic Cantucci cookies. Follow these simple instructions to get that crunch!

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Definitely one of my absolute most favorite cookies, the Cantucci are famous all over the world for their flavour and crunch!

Typically served with vin santo, they are a classic to serve at meal-end.

Here on the blog I have shared with you several different recipes (some fit, some not), which I all adore. This one is my auntie’s and is certainly one to save!


  • 160 g cake flour (type 00)
  • 62 g cornstarch
  • 65 g vegetable oil
  • 1 egg
  • 125 granulated white sugar
  • a pinch of salt
  • 1 tsp baking powder
  • 100 g toasted almonds
  • 100 g dark chocolate chips (optional)

In a bowl whisk together oil, sugar and egg, add the dry ingredients and give it a stir, then add the roasted almonds and chocolate chips (if using).

You should get a soft but not sticking batter. Divide it in 2 parts and roll each into a log and bake in preheated oven at 180 C until they get a golden color (about 30 min).

Remove from the oven and allow to cool down. When the logs are cool, use a sharp knife to cut them at an angle into slices about 1 cm thick. Place the cookies on the pans, cut sides down and bake at 150 C for 30 minutes or until nice and golden.

These crunchy cookies will keep for up to one week in a tightly-covered tin. Serve with Vin Santo, coffee, or tea.

If you make this recipe, tag me on IG @the_fit_mediterranean

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.