Kitchen Recipe Collection
Italian Cantucci (Biscotti di Prato)
Hard, crunchy, twice-baked almond cookies from Tuscany. Packed with whole almonds and perfectly designed to be dunked into sweet dessert wine.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 24
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 24 servings
- all-purpose flour
- granulated sugar
- whole almonds (unblanched/with skin)
- eggs
- baking powder
- orange zest (grated)
- vanilla extract
- pinch of salt
Equipment
- Baking sheet
- Serrated knife
Instructions
- 1
Mix Dry Ingredients
In a bowl, mix flour, sugar, baking powder, salt, and the whole, unpeeled almonds.
- 2
Mix Wet Ingredients
Lightly beat the eggs with the orange zest and vanilla.
- 3
Form Dough
Pour the eggs into the dry ingredients and mix until a slightly sticky dough forms. (There is NO butter or oil in traditional Cantucci).
- 4
Shape Logs
Turn the dough onto a floured surface. Divide in half. Roll each half into a log about 2 inches wide and 1 inch high.
- 5
First Bake
Place the logs on a parchment-lined baking sheet. Bake at 350°F (175°C) for 25-30 minutes until golden and firm to the touch.
- 6
Cool Slightly
Remove from the oven and let the logs cool for exactly 10 minutes. If they are too hot, they will crumble; if too cold, they will shatter when cut.
- 7
Slice
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick cookies.
- 8
Second Bake
Lay the slices flat, cut-side down, on the baking sheet.
- 9
Crisp
Return to the oven for 10-15 minutes, flipping them halfway, until they are totally dry and toasted.
- 10
Serve
Let cool completely. Serve traditionally with a glass of Vin Santo (Tuscan sweet wine) for dunking.
Cooking Tips
- The word 'biscotti' literally means 'twice-cooked'. This process dries them out completely, giving them a very long shelf life.
- Use whole almonds with their skins on for the most authentic flavor and appearance.
Variations
- Cantucci al Cioccolato: Add chocolate chips to the dough, or dip the baked cookies halfway into melted dark chocolate.
Chef's Notes & Storage
- In Italy, 'biscotti' is the generic word for any cookie; these specific almond cookies are called 'Cantucci'.
Nutrition Estimate
110 calories · 3g protein · 16g carbs · 4g fat · 1g fiber per serving
