Easy Cantucci Recipe (Almond Biscotti)

Homemade cantucci (Italian almond cookies) are easy to make and perfect for holiday gifts and cookie trays. These biscotti are made without butter or oil and are twice-baked to crisp perfection. When stored in an airtight jar or box, they will keep for several weeks.

Course Cookies

Cuisine Italian

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings cookies

Calories 79

Author Elena Tomasi

Ingredients

2 cups+1 tablespoon (250 g) all-purpose flour sifted
1 cup minus 1 tablespoon (185 g) granulated sugar
1 teaspoon baking powder
2 large eggs
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
4.4 oz (125 g) raw unpeeled almonds

Instructions

Preheat the oven to 356°F (180°C).
In a large bowl, combine the flour, sugar, and baking powder.
Add the eggs, orange zest, vanilla extract, and mix all the ingredients.
Transfer the dough on a lightly floured surface and knead until you have a slightly sticky, smooth dough.
Add the almonds and knead again until they are well combined.
Divide the dough into two halves and shape each half into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.
Wet your hands; it will be easier to shape the dough.
Place the logs on a baking sheet lined with parchment paper or a silicone mat. Make sure there is enough room between each log.
Bake for 30 minutes or until golden brown.
Remove the logs from the oven and let them cool for 10 minutes. Then, using a sharp, serrated knife, cut diagonally into ½ inch (1.5 cm) slices.
Put the cookies back on the baking sheet and bake them for 10-15 minutes.
Remove the cantucci from the oven and let them cool on a wire rack.

Notes

If you want to use granulated sugar+honey: 3/4 cup + 1 tablespoon (165 grams) sugar + 1 tablespoon honey
Store them in a sealed container for several weeks.

Nutrition