Savory Cantucci with Gorgonzola and Walnuts are a delicious savory twist on the classic Italian cantucci.
Traditional Tuscan cantucci are among the most famous Italian desserts, but in this savory version they transform into irresistible bite-sized treats, perfect for appetizers and aperitivo moments.
These savory cantucci have the unmistakable shape and crunch of classic cantucci, but their flavor profile is completely different. From the first bite, the bold taste of gorgonzola stands out, balanced by the nutty crunch of walnuts and the savory richness of Parmigiano Reggiano.
Also known as Italian savory biscotti, Cantucci al Gorgonzola are easy to make and require no special skills or long preparation time. The dough comes together quickly and is baked twice, just like traditional cantucci, to achieve that signature crunchy texture.
This savory cantucci recipe is very versatile and can be adapted with other cheeses, nuts, or herbs, depending on your taste.
Savory Cantucci with Gorgonzola and Walnuts are perfect for holiday buffets, casual gatherings with friends, or as an original Italian appetizer that pairs beautifully with cheese boards and a glass of wine.
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Ingredients
Prep Time: 20 Min | Cook Time: 30 Min | Cooling Time: 10 Min | Servings: about 30 cantucci
- 150 g (5.3 oz) gorgonzola cheese
- 250 g (2 cups) all-purpose flour
- 100 g (1 cup) grated Parmigiano Reggiano
- 60 g (½ cup) walnuts, roughly chopped
- 130 g (1 cup) whole raw almonds
- 50 g (1.8 oz) unsalted butter
- 2 medium eggs
- 1 teaspoon baking soda
- Nutmeg, to taste
- Salt, to taste
- Ground black pepper, to taste
Instructions
Make the Dough
Step 1) - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the dough hook, combine the sifted all-purpose flour and baking soda.
Add the grated Parmigiano Reggiano and the softened butter to the flour mixture. Season with salt and freshly ground black pepper, then grate in a little nutmeg.
Step 2) - Add the gorgonzola cheese, broken into small pieces. Start mixing on low speed until the ingredients begin to come together.
Add the eggs and continue kneading until a smooth, cohesive dough forms and pulls away from the sides of the bowl. This may take a few minutes.
Step 3) - Add the walnuts, roughly chopped, and the whole almonds. Mix briefly, just until the nuts are evenly incorporated.
Transfer the dough to a lightly floured work surface and knead it gently by hand for a minute, making sure the nuts are well distributed throughout the dough.
Divide the dough in half.
Step 4) - Shape each portion into a long log about 12 inches (30 cm) long. Place the logs on the prepared baking sheet, spacing them slightly apart.
Bake in a static oven at 190°C (375°F) for around 20 minutes, until the logs are lightly golden and firm to the touch. If using a fan oven, bake at 170°C (340°F) for about 15 minutes.
Remove the logs from the oven and let them cool for about 5 to 10 minutes, just until they are easy to handle but still warm.
Make the Savory Cantucci
Step 5) - Using a sharp serrated knife, slice the logs diagonally into biscotti about ½ to ¾ inch (1 to 1.5 cm) thick.
Arrange the sliced cantucci cut-side down on the baking sheet and return them to the oven to dry and crisp.
Bake in a static oven at 340°F (170°C) for 10 to 15 minutes, turning them once if needed, until the savory cantucci are dry and crunchy. In a fan oven, bake at 300°F (150°C) for about 5 to 10 minutes.
Remove the savory cantucci with gorgonzola from the oven and let them cool completely before serving. They will continue to crisp as they cool.
Storage
Store the savory gorgonzola cantucci in an airtight container or metal tin at room temperature for up to 5 days.
Keep them in a cool, dry place to preserve their crunch. Freezing is not recommended, as it may affect both texture and flavor.
How to Serve
Savory Cantucci with Gorgonzola and Walnuts are best served at room temperature, when their flavor and crunch are at their best. They are perfect as an appetizer or finger food, served on a cheese board alongside cured meats, olives, and fresh fruit.
These savory cantucci also pair beautifully with soft and aged cheeses, making them ideal for aperitivo or casual entertaining.
Serve them with a glass of white wine, sparkling wine, or even a light red. They make an elegant addition to holiday buffets, wine tastings, or informal gatherings with friends.
Variations and Substitutions
GORGONZOLA: There are different types of gorgonzola, and you can choose the one that best suits your taste when making these savory cantucci. For a milder, creamier flavor, opt for a sweet gorgonzola. It melts easily into the dough and has a delicate taste. You can also use a gorgonzola and mascarpone blend, which is particularly soft and subtle. If you prefer bolder flavors, choose a spicy or aged gorgonzola. This variety is more intense, with a stronger aroma and a sharper, more pronounced taste.
NUTS: To change the flavor and texture, you can replace the almonds and walnuts with other nuts, or use them in combination. Pistachios add a pleasant color and a slightly sweet note. While pine nuts bring a rich, buttery flavor that works especially well with gorgonzola.
OTHER ADD-INS: If you enjoy sweet-and-savory combinations, especially when using a more mature gorgonzola, you can add cranberries to the dough. Both fresh and dried or candied cranberries work well, adding a pop of color and a gentle sweetness that beautifully balances the salty, intense flavor of the cheese.
More Italian Gorgonzola Recipes
- Pear and Gorgonzola Muffins - Soft savory muffins with a perfect balance of sweet pears and bold gorgonzola, ideal for brunch or appetizers.
- Grapes Dipped in Gorgonzola and Pistachios - An elegant no-cook appetizer featuring fresh grapes coated in creamy gorgonzola and crunchy pistachios.
- Risotto with Gorgonzola, Pear and Walnuts - A classic Italian risotto combining creamy gorgonzola, sweet pears, and toasted walnuts for a rich, comforting dish.
- Italian Savory Strudel with Pears, Gorgonzola and Walnuts - A crispy, flaky savory strudel filled with pears, gorgonzola, and walnuts, perfect as an appetizer or light main course.
Recipe Card
Savory Cantucci with Gorgonzola and Walnuts
Ingredients
- 150 g gorgonzola cheese - 5.3 oz
- 250 g all-purpose flour - 2 cups
- 100 g grated Parmigiano Reggiano - 1 cup
- 60 g walnuts - ½ cup, roughly chopped
- 130 g whole raw almonds - 1 cup
- 50 g unsalted butter - 1.8 oz
- 2 medium eggs
- 1 teaspoon baking soda
- nutmeg - to taste
- salt - to taste
- ground black pepper - to taste
Instructions
Make the Dough
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the dough hook, combine the sifted all-purpose flour and baking soda.
- Add the grated Parmigiano Reggiano and the softened butter to the flour mixture. Season with salt and freshly ground black pepper, then grate in a little nutmeg.
- Add the gorgonzola cheese, broken into small pieces. Start mixing on low speed until the ingredients begin to come together.
- Add the eggs and continue kneading until a smooth, cohesive dough forms and pulls away from the sides of the bowl. This may take a few minutes.
- Add the walnuts, roughly chopped, and the whole almonds. Mix briefly, just until the nuts are evenly incorporated.
- Transfer the dough to a lightly floured work surface and knead it gently by hand for a minute, making sure the nuts are well distributed throughout the dough.
- Divide the dough in half.
- shape each portion into a long log about 12 inches (30 cm) long. Place the logs on the prepared baking sheet, spacing them slightly apart.
- Bake in a static oven at 190°C (375°F) for around 20 minutes, until the logs are lightly golden and firm to the touch. If using a fan oven, bake at 170°C (340°F) for about 15 minutes.
- Remove the logs from the oven and let them cool for about 5 to 10 minutes, just until they are easy to handle but still warm.
Make the Savory Cantucci
- Using a sharp serrated knife, slice the logs diagonally into biscotti about ½ to ¾ inch (1 to 1.5 cm) thick.
- Arrange the sliced cantucci cut-side down on the baking sheet and return them to the oven to dry and crisp.
- Bake in a static oven at 340°F (170°C) for 10 to 15 minutes, turning them once if needed, until the savory cantucci are dry and crunchy. In a fan oven, bake at 300°F (150°C) for about 5 to 10 minutes.
- Remove the savory cantucci with gorgonzola from the oven and let them cool completely before serving. They will continue to crisp as they cool.
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