Description
This traditional Italian Cantucci recipe yields crunchy almond biscotti perfect for dunking in coffee or dessert wine. Made with toasted whole almonds, lemon zest, and a hint of honey and vanilla, these twice-baked cookies combine a soft, flavorful dough with a satisfyingly crisp texture. Ideal for an authentic treat or gift, Cantucci are easy to bake and store well for weeks.
Ingredients
Almonds
- 1¼ cups (180 grams) whole almonds (preferably with skins on)
Dry Ingredients
- 2½ cups (300 grams) all purpose flour
- 1 cup (200 grams) white granulated sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
Wet Ingredients
- 2 eggs
- 3 teaspoons honey
- 1 teaspoon vanilla extract
- ⅓ cup (75 grams) unsalted butter (melted and cooled)
Instructions
- Prepare Ingredients: Read all notes and gather the best quality ingredients for optimal results, including good quality flour and fresh almonds.
- Preheat Oven: Set your oven to 350°F (180°C) to begin the roasting and first baking stages.
- Toast Almonds: Spread whole almonds evenly on a baking sheet and toast them in the oven for 8-10 minutes until fragrant and golden. Allow to cool completely before use.
- Prepare Baking Sheets: Keep the oven on, line a large or two smaller baking sheets with parchment paper to prepare for the biscotti logs.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt until fully combined.
- Add Wet Ingredients: Create a well in the center of the dry ingredients, then break the eggs into it and add honey, vanilla extract, and melted cooled butter.
- Combine the Dough: Slowly whisk the wet ingredients to start incorporating the dry mixture. Before fully incorporated, switch to a wooden spoon or your clean hands to combine thoroughly.
- Add Almonds: Once the dough begins to come together, fold in the cooled toasted almonds evenly through the dough.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead gently just until smooth. The dough should feel firm but soft and pliable.
- Divide Dough: Cut the dough into 4 equal portions for shaping into logs.
- Shape Logs: Roll each portion into a 10-inch (25 cm) long log. If almonds protrude, gently press them back in to maintain a smooth exterior.
- Prepare for Baking: Place the logs onto the prepared baking sheets. Optionally, smooth the surface of the dough with a wet hand for an even finish.
- First Bake: Bake the logs for 20-25 minutes, or until they are nicely browned and firm to the touch.
- Cool Logs: Remove from the oven and let the logs cool on the baking sheets for 10 minutes to set.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) for the second bake.
- Slice Logs: While still warm, carefully cut each log diagonally into 15 slices about ½ inch thick. For easier cutting, use a serrated knife and a gentle sawing motion.
- Second Bake: Arrange the slices cut side up on the lined baking sheets and return to the oven for 10-15 minutes to dry and crisp the biscotti fully.
- Cool Completely: Transfer the biscotti to a wire rack to cool fully. Once cooled, store in an airtight container for prolonged freshness.
Notes
- Use high-quality all-purpose flour for best texture and flavor.
- The eggs help bind the dough and add richness; ensure they are fresh.
- To cut biscotti easily, use a sharp serrated knife and slice while logs are still warm but not hot.
- Toasted almonds add a deep nutty flavor and crunchy texture essential to authentic Cantucci.
- These biscotti can be stored for weeks in airtight containers, making them great for make-ahead treats.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
