Kitchen Recipe Collection
Italian Biscotti (Cantucci)
Classic Tuscan twice-baked almond cookies. Hard, crunchy, and specifically designed to be dunked in coffee or sweet wine.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 24
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 24 servings
- all-purpose flour
- sugar
- whole almonds (unblanched)
- eggs
- baking powder
- vanilla extract
- orange zest
- salt
Equipment
- Baking sheet
- Serrated knife
Instructions
- 1
Preheat and Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Toast the Almonds
Briefly toast the whole almonds on a dry pan for 5 minutes to release their oils. Let them cool. Do not chop them.
- 3
Mix Wet Ingredients
In a bowl, whisk the eggs, sugar, vanilla extract, and fresh orange zest until pale and slightly thick.
- 4
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- 5
Combine to Dough
Gradually add the dry ingredients to the egg mixture. Mix with a wooden spoon or your hands until a sticky dough forms.
- 6
Add Almonds
Fold the whole toasted almonds into the dough. Ensure they are evenly distributed.
- 7
Shape Logs
Divide the dough in half. With lightly floured hands, shape each half into a log about 2 inches wide and 10 inches long on the baking sheet.
- 8
First Bake
Bake the logs for 25-30 minutes until they are firm to the touch and lightly golden. Remove from the oven.
- 9
Lower Oven Temp
Reduce the oven temperature to 300°F (150°C).
- 10
Slice the Logs
Let the logs cool for exactly 10 minutes. Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick cookies.
- 11
Second Bake
Lay the sliced cookies flat on the baking sheet. Bake for 10 minutes, flip them over, and bake for another 10 minutes until completely dry and hard.
- 12
Cool and Store
Transfer to a wire rack to cool completely. They will harden further as they cool. Store in an airtight container for up to a month.
Cooking Tips
- You must use a serrated knife (like a bread knife) to slice the logs. A smooth blade will crush the almonds and shatter the cookies.
- Do not skip the second bake. The word 'Biscotti' literally translates to 'twice-cooked'.
Variations
- Chocolate Biscotti: Replace 1/4 cup of flour with dark cocoa powder and add chocolate chips instead of almonds.
Chef's Notes & Storage
- In Tuscany, these are called Cantucci and are traditionally served after dinner with Vin Santo (sweet dessert wine).
Nutrition Estimate
90 calories · 2g protein · 14g carbs · 3g fat · 1g fiber per serving
