Cantucci Italian Almond Biscotti Recipe

If you’ve ever craved a crunchy, nutty treat that feels like a warm hug from Italy, the Cantucci Italian Almond Biscotti is your answer. This traditional Tuscan cookie is packed with crunchy almonds and has the perfect balance of sweetness and texture to make every bite irresistible. Whether dipped in a steaming cup of coffee or enjoyed as a snack on its own, these biscotti bring a delightful crunch and old-world charm to your kitchen. The Cantucci Italian Almond Biscotti is not only a classic treat but also surprisingly straightforward to make, turning simple pantry staples into a crunchy masterpiece that you’ll love sharing with friends and family.

Ingredients You’ll Need

Gathering your ingredients is the first step to creating authentic Cantucci Italian Almond Biscotti. These simple elements come together beautifully, with each one contributing to the cookies’ crisp texture and rich almond flavor.

• All-purpose flour (2 lightly heaping cups / 300 grams): The foundation of the biscotti, providing structure with a light crumb.
• Granulated sugar (1 scant cup / 200 grams plus 1 tbsp for dusting): Adds natural sweetness and helps the biscotti brown perfectly.
• Almonds with skin (1 cup / 150 grams): These give the biscotti their signature crunch and nutty aroma.
• Large eggs (2 for dough, ½ for egg wash): Eggs bind the dough together and add richness, while the egg wash creates a lovely glossy finish.
• Baking powder (½ tbsp): A little lift to ensure the biscotti aren’t overly dense.
• Vanilla extract (1 tsp): Infuses a warm, sweet aroma that complements the almonds beautifully.
• Pinch of salt: Balances the sweetness and enhances all the flavors.
• Optional lemon zest: Adds a subtle zing and freshness that brightens the cookies.

How to Make Cantucci Italian Almond Biscotti

Step 1: Mix the Dry Ingredients

Start by combining your all-purpose flour, granulated sugar, baking powder, and salt in a large bowl. This dry mix lays the groundwork for the dough’s structure and sweetness, evenly distributing flavor right from the start.

Step 2: Incorporate the Eggs and Flavorings

Lightly beat the two large eggs, then add them to your dry mixture along with vanilla extract and lemon zest if you’re using it. Use your hands or a mixer to work everything together until you get a crumbly, slightly sticky dough. It’s important the dough holds together when you pinch it, so take a small piece and roll it into a ball to check. This tactile test ensures you’re on the right path to perfect biscotti texture.

Step 3: Add the Almonds

Next, fold your whole almonds into the dough. At first, some almonds might fall out, but keep kneading gently as they gradually incorporate into the mixture. If you love extra crunch, feel free to toss in a handful more almonds here!

Step 4: Shape Your Dough Logs

Divide the dough into three equal parts. Lightly flour your work surface and roll each portion into a long, thin log about 2 inches thick and 10 inches long. Place these logs on a baking sheet with plenty of space between them to allow room for expansion as they bake.

Step 5: Egg Wash and First Bake

Brush the tops of your dough logs lightly with the half beaten egg. This step creates a shiny golden crust. Pop the logs into a preheated 350°F (180°C) oven and bake for 25 to 30 minutes until they are lightly golden and firm.

Step 6: Slice and Second Bake

Once out of the oven, let the logs cool for about 10 minutes. Using a sharp knife, slice them diagonally into ½ inch thick pieces to reveal the beautiful crinkly texture inside. Place the slices cut side up on the baking sheet and bake again at 350°F (180°C) for 10 to 15 minutes. This second bake dehydrates the biscotti so they become wonderfully crisp yet still tender when you bite into them.

How to Serve Cantucci Italian Almond Biscotti

Garnishes

For a simple elegance, sprinkle a little extra granulated sugar on top before the first bake to add a sparkly crunch. You can also lightly dust with powdered sugar just before serving for a delicate, snowy finish that makes each cookie look irresistible.

Side Dishes

Cantucci Italian Almond Biscotti traditionally pairs beautifully with Vin Santo, a sweet Italian dessert wine perfect for dipping. Alternatively, enjoy them alongside a creamy cappuccino or your favorite robust coffee to bring out each almond-scented note in the biscotti.

Creative Ways to Present

Serve your biscotti in a charming glass jar tied with a rustic ribbon as a thoughtful gift, or create an inviting dessert platter with biscotti, assorted cheeses, fruit, and honey. For a twist, you can even dip one end in melted dark chocolate to add a little decadence without overpowering the classic almond flavor.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep your Cantucci Italian Almond Biscotti in an airtight container at room temperature. They’ll remain crisp and delicious for up to two weeks, making them an ideal treat to bake ahead for future cravings or guests.

Freezing

If you want to store your biscotti for longer, freeze them in a sealed container or freezer bag for up to three months. Just thaw at room temperature before serving, which keeps their texture just as perfect as freshly baked.

Reheating

To bring back that fresh-from-the-oven warmth, pop your biscotti into a preheated 325°F (160°C) oven for about 5 minutes. This little touch revitalizes their crunch and aroma without making them too hard.

FAQs

Can I use different nuts instead of almonds?

Absolutely! While almonds are traditional and give the classic flavor, you can experiment with pistachios, hazelnuts, or walnuts for your own unique twist on Cantucci Italian Almond Biscotti.

Why do we bake the biscotti twice?

The two-step baking process first cooks the dough through and sets its shape, then the second bake dries out the slices to create the signature crisp texture that’s perfect for dunking.

Is it necessary to use the egg wash?

It’s not essential, but brushing the logs with egg wash before the first bake gives the biscotti a beautiful golden color and a slight sheen, enhancing their visual appeal and texture.

Can I add flavors like cinnamon or chocolate?

Definitely! Adding a pinch of cinnamon or dipping the finished biscotti in melted chocolate are delicious ways to personalize this classic recipe while keeping its charming almond essence.

How long do Cantucci Italian Almond Biscotti last when stored?

Stored properly in an airtight container, they stay crisp and flavorful for up to two weeks at room temperature, making them a perfect make-ahead treat.

Final Thoughts

Making your own Cantucci Italian Almond Biscotti at home is like inviting a little piece of Tuscany right into your kitchen. These crunchy, almond-studded cookies are perfect companions to coffee or dessert wine, and once you taste that delightful crispness paired with nutty goodness, you’ll understand why they’re such a beloved treat. So go ahead, give this recipe a try, and prepare to fall in love with every crunchy, buttery bite!

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