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.
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 have a lifetime supply of almond biscotti at my disposal.
- 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 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.
Cantuccini AKA Almond Biscotti
A Tuscan Biscotti with almonds that's perfect with a cup of coffee or tea
- 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
- 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
These keep well at room temperature for up to 2 weeks if kept airtight. They'll freeze well for up to 3 months.
Serving Size:2 biscotti
Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 66mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g
43 Comments on “Cantuccini AKA Almond Biscotti”
Your cantuccini look perfect. You could probably freeze them without the white chocolate drizzle. Then you could have them any time.
Love the drizzle! I want one, please! xx
Congrats on the Liebster nomination!! That’s very cool 🙂
Great answers girl!!! Thanks for the shout out!! 🙂 Also, great job on your exercise routine! Super encouraging! I think you are a motivator!! 🙂
I am glad I am not the only one who has a cookie or two every night.
Congratulations on your award! So fun to learn more about you. Your biscotti looks so good! They look perfect and bakery quality!!
Hmmm, looks good especially with the white chocolate. I haven’t made biscotti in forever. I should change that! Have a great day, Liz. Thanks for your continued support. Appreciate it and appreciate you!! 🙂
Beautiful white chocolate drizzle! I enjoyed reading your answers to the questions. I’ve wondered how you stay so skinny with all of the baking that you do 🙂
I second (or third) your nomination for the Liebster Award, Liz! Congratulations!
Your biscotti (cantuccini) do look delectable. I imagine the cinnamon does indeed enhance the almond.
P.s. Could the sticky dough just be the fact that different climates produce different results?
Gorgeous! I’m Italian, from Tuscany and this kind of biscuits is typical of my country! We have several versions and your chocolate drizzle is very very nice!
It’s nice to see that foreigners love our biscuits! LOVE!
Your cantuccini look perfect and the chocolate drizzle adds to the oomph!!
Congrats on the Liebster award. Like you, I too do yoga thrice a week but that’s about it. Of course, also avoiding junk food and having healthy eating habits helps.
Beautiful almond biscotti, Liz. Chocolate drizzle is a nice touch.
Oh, you must know, Liz, I love these…:) ela
I love the white chocolate drizzle! So pretty. Some day you must share your photo set up because you pictures are so consistent regardless of the time of year. Beautiful, Liz!
Dear Lizzy, This is something I love!!! Blessings dear for a beautiful Easter. Catherine xo
Lovely. I haven’t tried any of his recipes before…now I know I should!
I love biscotti and haven’t made them in a long time. I need to try these with some white chocolate 😀 But with a yield of 8 dozen I may have to plan a party. Beautiful photos!
I haven’t had biscotti in such a long time — now I’m craving yours Liz. Congratulations on the award, how sweet. I’m the same way with popcorn and chips:)
These look amazing! Love the added chocolate drizzle! I hate when I halve a recipe and then I need to eyeball half an egg…I am sure I could just whip out my scale, but where is the fun in that?
Loved reading your answers, btw! Glad I’m not the only treadmill junkie in town!
LOL to Maureen’s comment! Beautiful biscotti, Liz. These kinds of biscuits are a favourite with me. Bookmarking now : )