Biscotti vs Cantucci: Difference and Comparison

Biscotti and Cantucci are always considered to be the same type of Italian cookies. But it is not so. Both the cookies may have originated in the same country but they both have different history, taste, ingredients used and texture.

Key Takeaways

1. Biscotti are Italian twice-baked cookies characterized by their dry and crunchy texture, which can include various flavor combinations and ingredients.
2. Cantucci, a type of biscotti originating from Tuscany, specifically feature almonds as their primary ingredient and is traditionally served with Vin Santo for dipping.
3. Although cantucci are a subset of biscotti, the terms are used interchangeably outside of Italy, leading to confusion regarding their differences.

Biscotti vs Cantucci

Biscotti are small rectangular-shaped biscuits containing nuts, that originated from Italy. They are baked twice to give them a dry and crunchy texture. They are sometimes eaten by dipping them in a drink. Cantucci is a type of biscotti that specifically originated in Prato, a small city in Toscana.

The word ‘Biscotto’, derives from the mediaeval Latin word ‘biscoctus’, which means “twice-cooked”. Hence, the Italian biscuits which are baked twice can be referred to as ‘biscotti’.

The word ‘biscotti’ is the plural form of biscotto. In Italy, the word ‘biscotto’ means ‘biscuit’. In America, biscotti refers to cookies, a particular variety of cookies. Biscotti can be made with any ingredients. 

The word ‘Cantucci’ is derived from the old Italian word ‘cantuccio’, which refers to a chunk of bread, at the end of slices of a loaf or small nook.

Cantucci, basically are small, almond or hazelnut flavoured Italian cookies. These almond or hazelnut Cantucci are crunchy with roasted ingredients. 

 Comparison Table

Parameters of Comparison	Biscotti	Cantucci
Meaning	Biscotti refers to any variety of biscuits or cookies in Italy.	Cantucci is an almond or hazelnut flavored Italian cookie.
Place of origin	Biscotti mainly originated in Italy. They were created in 14th-century Tuscany in the city of Prato.	Like Biscotti, Cantucci also originated in Italy. were first officially introduced in 1961 by the Accademia Della.
Region	Tuscany, town of Prato, Italy.	Tuscany, town of Prato, Italy,
Ingredients	Biscotti can be made with any ingredients. The main ingredients include- Flour, sugar, eggs and almonds or pine nuts.	Unlike Biscotti, Cancutti is mainly made with almonds and hazelnuts. Main ingredients include- roasted almonds or hazelnuts, eggs, sugar, eggs, flour.
Texture	As biscotti are baked twice, they turn out to be extra hard and crunchy.	Usually hard and crunchy.

What is Biscotti? 

Biscotti are Italian biscuits or cookies that originated in Tuscan of Prato, a city in Italy. The biscotti originated in the 14th century. In America, biscotti is referred to as the variety of cookies and biscuits of Italy.

So generally, every biscuit or cookie that originated from Italy can be referred to as ‘biscotti’.’Biscotti’ are commonly known as ‘biscotti di Prato’ as they originated in Prato. ‘Biscotti’ is the plural form of biscotto.

The word ‘Biscotto’ originated from the mineral Latin word called ‘biscouts’ which means ‘twice baked or cooked’. The word is used to explain the oven baked food that was baked twice.

Such food can be eaten and stored for a long period of time. The biscotti were made up as a food that can last long for centuries, such cookies were used to carry by the travellers and the Roman soldiers at the time of wars.

Initially, the biscotti were made with almond flavored flour but when they became prominent, it also became famous to dip the biscotti in Vin Santo, an Italian dessert wine.

Even now this practice is prominent in Italy. People around Italy like to dip their biscotti in hot chocolate or coffee to make those extra hard, crunchy cookies soft.

What is Cantucci?

Cantucci are almond or hazelnut flavoured Italian cookies or biscuits. Cantucci originated in Prato, a town in Italy, it was mentioned by 1961 by Accademia Della Crusca, the most renowned institution of Italian language.

Cantucci are small in size which you can fit in your mouth at once. The word ‘Cantucci’ is derived from the old Word ‘cantuccio’ which refers to a small nook or a piece of bread with much crust on its end.

Cantucci are not sweet, as compared to modern cookies, dipping them in something sweet adds a new layer to its incredible deliciousness. In countries like America, Cantucci is mostly confused with ‘biscotti’.

The first recipe of these hard and crunchy cookies or biscuits was written by Amadio Baldanzi in the second of the 18th century. Cantucci always has almonds or hazelnuts as it’s main ingredient.

In Italy, Cantucci is preferably served with a sweet dessert wine called Vin Santo over any other drink. After the fall of the Roman Empire, Cantucci seemed to have disappeared from history.

The first modern Cantucci were made by bakers in Prato, a city in Italy, and are considered to be a Tuscan delicacy. 

Main Differences Between Biscotti and Cantucci 

1. Biscotti originated in the 14th century in Prato, Italy. Cantucci was introduced in 1961 in Prato, Italy.
2. Biscotti can be made with more than one nut but Cantucci always carry almonds or hazelnuts as its main ingredient.
3. Biscotti can be eaten with any timeless drink such as coffee, milk or the vin drink. But Cantucci is preferably always taken with Vin Santo.
4. Biscotti is a bit more hard, crunchy and nutty than Cantucci. As biscotti may carry more than one nut in it and is baked twice. 
5. Biscotti are larger in size than Cantucci.