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Cantucci Recipe (Italian Almond Biscotti)

Cantucci Toscani on a plate with nuts and halved Italian almond biscuits around.
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Cantucci Toscani are classic Italian almond biscuits from Tuscany, twice-baked with whole roasted almonds for a crisp, dunkable crunch. Made from five simple ingredients and optionally flavored with vanilla and citrus zest, they are perfect with morning coffee or afternoon tea.

Ingredients

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  • 2 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 pinch of salt
  • 1 1/3 cup + 1 1/2 tablespoons (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • 4.4 oz. (125 g) roasted unpeeled almonds
  • 1 teaspoon orange zest (optional)
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 355°F (180°C). Line a baking sheet with parchment. In a large bowl, whisk together eggs, sugar, citrus zest, salt, and vanilla extract with a fork. Add sifted dry ingredients (flour and baking powder) and mix with the fork, then with your hands. Add whole almonds and knead well.
  2. Transfer the dough to a lightly floured work surface and divide it into two equal parts. You may add a little extra flour if the dough sticks to your hands, but avoid adding too much flour. Shape two dough logs by rolling them with your hands on a flat surface. Then gently flatten the logs to approximately 1.5 inches (4 cm) wide. Transfer the logs to the prepared baking sheet. Space two biscotti logs apart on a baking tray, as they tend to spread during the baking.
  3. Bake the logs in the middle rack of the oven for 18-20 minutes. Remove them from the oven, let them cool for 5 minutes, and transfer them to a cutting board. Cut the hot logs into 1/2 inch (1 to 1.5 cm) thick slices with a serrated knife slightly diagonally. Place the slices, cut-side up, on the baking sheet lined with parchment in a single layer.
  4. Bake them for 4 minutes on one side, then flip them over and bake for another 4 minutes. Finally, remove the cantucci from the oven and let them cool on a wire rack. 

Notes

  1. This recipe yields soft cantucci, but if you prefer a crunchier, crispier texture, extend the baking time of the sliced cookies during the second baking for 10-12 minutes. It is not necessary to flip the cookies over during this process.
  2. Brush the dough log with the beaten egg yolk if desired.
  3. To make bite-sized cantuccini, shape three or four long logs. You might need to adjust the baking time.

Nutrition

Find it online: https://www.bakinglikeachef.com/cantucci-toscani-italian-almond-biscuits/