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Cantucci Italian Almond Biscotti Recipe

Cantucci Italian Almond Biscotti Recipe
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★★★★★

5 from 20 reviews

Cantucci Italian Almond Biscotti are traditional twice-baked cookies that are crisp, nutty, and perfect for dipping in coffee or sweet wine. This recipe yields crunchy almond-studded biscotti with a subtle hint of vanilla and optional lemon zest for a fragrant twist. Easy to prepare and ideal for sharing, these biscotti bring authentic Italian flavors to your kitchen.

Ingredients

Scale

Dry Ingredients

  • 2 lightly heaping cups all purpose flour (300 grams)
  • 1 scant cup granulated sugar (200 grams) + 1 tbsp for dusting
  • ½ tbsp baking powder
  • Pinch of salt
  • Lemon zest (optional)

Wet Ingredients

  • 2 large eggs (for the dough)
  • ½ egg (for egg wash)
  • 1 tsp vanilla extract

Nuts

  • 1 cup almonds with skin (150 grams)

Instructions

  1. Prepare the dough: In a large bowl, mix the all-purpose flour, granulated sugar, salt, and baking powder. Lightly beat the 2 large eggs separately and add them to the dry ingredients along with the vanilla extract and optional lemon zest. Using your hands or a standing mixer, work the mixture until a crumbly dough forms.
  2. Check dough consistency: Take a small piece of dough and try to roll it into a ball. If it holds together as a sticky small ball, you’re on the right track and ready for the next step.
  3. Add almonds: Incorporate the almonds into the dough by kneading. Initially, some almonds may fall out but continue kneading until they are well combined. You can add more almonds at this stage if you prefer a nuttier texture.
  4. Shape the logs: Divide the dough into 3 equal parts. Lightly dust your work surface with flour and roll each piece into a log approximately 2 inches (5 cm) thick and 10 inches (25 cm) long. Place the logs on a baking sheet spaced well apart to allow for puffing during baking.
  5. Apply egg wash: Brush the logs with the ½ beaten egg to give them a golden exterior after baking.
  6. Bake first time: Preheat your oven to 350°F (180°C). Bake the logs for 25-30 minutes until they turn lightly brown.
  7. Cool and slice: Remove from the oven and let the logs cool for about 10 minutes. Using a sharp knife, slice each log diagonally into about ½ inch (1.5 cm) thick slices.
  8. Arrange slices for second bake: Place the biscotti slices cut-side up on the baking sheet to prepare for the second baking.
  9. Bake second time: Return the biscotti to the preheated oven at 350°F (180°C) and bake for 10-15 minutes. The biscotti should dry out without browning further. They will be soft when hot but will harden as they cool, creating the classic crisp texture.

Notes

  • If the dough is too crumbly and cannot form a small sticky ball, add a teaspoon of water at a time until the right consistency is achieved.
  • You can increase the amount of almonds for a more generous nutty flavor.
  • The egg wash helps achieve a beautiful golden crust but can be omitted for an egg-free finish.
  • Biscotti improve in flavor and texture after resting in an airtight container for a day.
  • Store biscotti in an airtight container to keep them crisp.

Nutrition

Keywords: Cantucci, Italian Biscotti, Almond Biscotti, Twice-baked Cookies, Italian Dessert, Almond Cookies

Find it online: https://amayaharis.com/cantucci-italian-almond-biscotti-recipe/