Cantucci Recipe (Italian Almond Biscotti)

An overhead shot of cantucci served, with an espresso and Vin Santo on the side.

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Cantucci Recipe (Italian Almond Biscotti)

Also known as Tuscan Almond Biscotti, Cantucci are twice-baked cookies that you can easily prepare at home! Great for coffee breaks or in-between meal snacks!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: Italian

Servings:

Calories: 76kcal

Author: Neriz

Equipment

Ingredients

1 & 1/2 cups flour
6 tbsp sugar
2 tbsp honey
1 medium egg
1 medium egg yolk
2 tbsp butter, unsalted & softened
1/4 tsp baking powder
1/4 cup Vin Santo
1/2 cup almonds, whole
pinch of salt

Instructions

Preparing equipment:

Preheat your oven to 180°C (350°F).
Line a rectangular baking tray with baking paper and set it aside.

Preparing almond biscotti dough:

Combine sugar, egg, egg yolk, honey, and Vin Santo in a medium-sized mixing bowl.
Mix with a whisk, make sure the sugar has completely dissolved.
Using another bowl, combine and mix flour, baking powder, salt, and softened butter.
Add the egg mixture with the flour and mix to combine.
Add the almonds and mix until you form a dough. You might need to transfer the dough to your countertop for easier kneading.

Forming and baking cantucci:

Cut the cantucci dough into two equal portions.
To start forming the cantucci, create a log from each portion; about 19-20 cm long and 4-5 cm wide.
Place the logs on top of a baking tray that's lined with a baking sheet.
Place tray in the oven for 25 minutes, then set aside for 10 minutes to cool.
Adjust the oven temperature to 150°C (300°F).
Slice each log into diagonal portions of about 1 to 1 1/2 cm thick.
Place each portion on top of the baking sheet.
Place the tray back in the oven for about 15 minutes, turn the cantucci to the other side, then back in the oven for another 15 minutes or until they are completely dry.
Take the tray out of the oven and transfer your Tuscan almond biscotti to a cooling rack.
Serve.

Video

Notes

Cook's Tip #1: Make sure that the eggs are at room temperature for this cantucci recipe.
Cook's Tip #2: There is no need to sift the dry ingredients, just ensure that the sugar has completely dissolved with the eggs when you are whisking them together.
Cook's Tip #3: Do not wait for the logs to completely cool before slicing them. The longer you wait, the more difficult it is to slice them into cantucci.

Nutrition