Cantucci almond biscotti recipe
Recently I was given a lovely biscuit tin filled with Cantucci biscuits. I have been munching through them and finished them all far too quickly!
As they were so good I decided to make them at home and the homemade version was so much better, perhaps because they were fresher. What I love about them is that you can store them in an airtight container and they can last for sometime...if you can resist temptation!
Cantucci, originally from Tuscany, are twice-baked crunchy Italian biscuits. They are indeed very moreish. Once you start that's it, you can probably go through all of them. That's the only problem. I love them dipped into my coffee although they should be dipped in Vin Santo, which is a gorgeous dessert wine. So let's get baking!
- Prep Time : 20 minutes
- Cook Time : 17 minutes
Ingredients
- flour - 300 g - 3 cups
- baking powder - 1 tsp
- sugar - 130 g - 5/8 cup
- almonds - 100 g - 3/4 cup
- juice and zest of 1 lemon
- eggs - 2
- egg yolk - 1
- vanilla essence - 1 tsp
- salt - a pinch
Instructions
On your working top mix the sifted flour with the baking powder. Add 2 eggs, sugar, vanilla essence, lemon zest and juice and salt. With a fork mix well all the ingredients.
Add the whole almonds and working with your hands make 3 long logs.
With a fork whisk the egg yolk and brush the logs with it. Cook at 190C or 370F for 15 minutes.
Remove from the oven, wait for the pastry to cool for a couple of minutes, then slice the logs about 1 cm thick (use a teatowel to hold the logs as the pastry will still be hot). Lay the biscuits on the baking tray and toast them for about 1 minute each side or until they get a lightly coloured.
Store them in an airtight container for freshness.
More almond recipes? Check out my Sbrisolona cake, Italian soft raisin cake and Vegetable light pasta with almond flakes.
(2 votes, average: 3.50 out of 5)
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Thanks for recipe for Cantucci almond biscotti. You make it look so easy I’m gonna give it a go this weekend.
You will see, you will find it easy too. It is such an uncomplicated recipe.Let me know how it goes 😉
Dear Alida,
This is a yummy cookie or biscotti. They look so inviting.. I love the way the almonds come through the cookie. A nice cup of coffee or tea sounds good to me ! Thanks for sharing, and good luck to all that are entered. Have a good weekend. Ciao!
Dottie 🙂
wow..I wish I could have a slice with my tea now. They are perfect, Alida.
What’s difference between cantucci and biscotti?
The word biscotti means cookies that are twice-baked but this is generally used for any type of cookies in Italian. Cantucci are biscotti that come originally from the town of Prato in Toscany.
Buonissimi i cantucci, ti sono venuti benissimo, sono golosissimi! Un abbraccio e felice weekend!
Complimenti Alida, i tuoi cantucci sono perfetti e tanto golosi, bravissima!!!!
Thanks they are very easy to make!
Cantucci biscuits they look delicious, and such a simple easy recipe, I cook nearly all of my food from scratch, but I cook cakes and biscuits when family are visiting, otherwise I cannot resist eating them all. I am going to give these biscuits a go. I try and bake with organic goods, especially bread. Thanks for the recipe !
I’ve already bought a tin of cantucci for Christmas as I absolutely adore them. However I keep meaning to bake my own and this is the recipe that I will use. My mouth is watering right now 🙂
I love biscotti. I make mine with almonds and ground anise seed – but I will try with cinnamon next time
I love cantucci, so I will try this recipe and the giveaway looks great for Christmas baking! And my favourite spice is nutmeg!
Biscotti is my favorite cookie, and if I had to choose a favorite spice, it would be cinnamon.
I’ve got Italian in laws and i’ve got to make this for them, thank you for sharing x
This is one of my first tries at making biscotti. Dough seemed crumbly. Is that the right texture? Thanks
Yes it is. Biscotti are very crumbly.