Cantuccini AKA Almond Biscotti
Cantuccini AKA Almond Biscotti: A terrific accompaniment to your cup of coffee or tea, these twice-baked cookies hail from Tuscany.
Cantucci make wonderful hostess gifts and keep well in the freezer for up to 3 months!
Why You’ll Love this Almond Biscotti Recipe
- This recipe comes from Nick Malgieri, one of my baking gurus. So I’m always delighted to find one of his recipes selected for Tuesdays with Dorie. This week’s pick was Cantuccini, a simple almond biscotti.
- These twice-baked cookies were flavored with vanilla and just a touch of cinnamon. A perfect dunking cookie.
- They’re perfect to have on hand for guests. Malgieri recommended Vin Santo, an Italian dessert wine, but coffee or tea will work splendidly, too.
Ingredient Notes
- You May Have in Your Kitchen: All-Purpose Flour (affiliate link), Sugar, Cinnamon, Eggs (have at room temperature for easier blending).
- You May Need:
- Baking Powder (affiliate link) – Not the same as baking soda, plus it has a much shorter shelf life. Check the expiration date before starting the recipe. You can also check its potency by putting a spoonful into a cup of very hot water. If it’s still active, it will bubble vigorously. If it doesn’t, purchase a new tin before starting this recipe.
- Vanilla Extract (affiliate link) – Use real vanilla extract, not artificially flavored.
- Whole Unblanched Slivered Almonds (affiliate link)
Frequently Asked Questions
What is the Difference Between Cantucci and Biscotti?
The terms are interchangeable. Biscotti are twice-baked cookies. Cantucci is not always twice-baked, and the words cantucci or cantuccini (little cantucci) are often used when nontraditional ingredients are added to biscotti
What Do You Dunk Cantucci In?
Vin Santo, a sweet Italian dessert wine, is often used for dunking cantucci. Coffee, tea, or even milk are other options.
How Long Do Biscotti Last?
Biscotti will keep well for up to 2 weeks in an airtight tin. They can also be frozen for up to 3 months if kept airtight.
Tips for Making Almond Biscotti
- I cut this cantuccini recipe in half when I realized it yielded 8 dozen. No one in my household will eat nuts except me, so I saw no reason to keep a lifetime supply of almond biscotti on hand.
- Malgieri’s notes stated that the dough might appear dry, but mine actually needed extra flour as it adhered to my hands while I attempted to knead it. That may have been due to my inaccurate measurement of half of an egg. But, no worries, they baked up just fine.
- PRO-Tip: Use a serrated knife to slice your biscotti. A sawing motion works best.
- PRO-Tip: Cool for about 10 minutes before slicing. If the log is too hot, it will crumble, and if it is too cold, it will be extremely hard to slice.
- Slice at a slight angle for a nice presentation.
- Cool on a rack completely before eating (or drizzling with chocolate).
- I added some white chocolate drizzle just for fun…and sent most of them home with my coffee-drinking son after he stopped by for dinner on Sunday night. Not sure he will eat nuts, but he has hungry friends who love home-baked treats.
You May Also Like:
- Cherry Pistachio Biscotti
- Gingerbread Biscotti
- Vanilla Bean Scones
- Raspberry Scones
- Plus More of My Best Cookie Recipes to accompany to your coffee or tea.
The Recipe:
Cantuccini AKA Almond Biscotti
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Yield
30 biscotti
A Tuscan Biscotti with almonds that's perfect with a cup of coffee or tea
No Ratings
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 6 ounces (about 1 1/2 cups) whole unblanched almonds
- 3 eggs
- 2 teaspoons vanilla
Instructions
- Preheat to 350 degrees.
- In a bowl, whisk together the flour, sugar, baking powder, and cinnamon, Stir in the almonds.
- In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients until a stiff dough forms.
- Place the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, leaving space between them and also from the sides of the pan.
- Bake for about 25 to 30 minutes The logs are done when risen, almost doubled in size and when pressed with fingertip they feel firm. Place the pan on a rack and let the logs cool completely.
- Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick. Arrange the biscotti on the prepared pans, cut side down. Bake the biscotti for about 15 or 20 minutes or until they are well toasted. Cool the pan on a rack.
- Store the cooled biscotti between sheets of parchment in a covered, airtight container
Notes
These keep well at room temperature for up to 2 weeks if kept airtight. They'll freeze well for up to 3 months.
Nutrition Information:
Yield:
15Serving Size:
2 biscottiAmount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 66mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g
This Nick Malgieri recipe can be found here. All our Tuesdays with Dorie recipes can also be found in Baking with Julia (affiliate link).
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
42 Comments on “Cantuccini AKA Almond Biscotti”
I love biscotti and these almond ones look delicious! Aaw, that was so nice of Cailee – congrats on the Liebster award – I loved reading your answers and hehe too cute on what your family and friend’s think the site is called sometimes 🙂