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Cantuccini, the Classic Almond Biscotti


“All Italian cookies are called biscotti, but these are what we think of as classic biscotti. Twice baked cookies, these are first baked in a log shape, then sliced and baked again until they are dry and very crunchy. They are meant to be dunked in coffee, tea, wine, Vin Santo (an Italian dessert wine) or what ever you like.” Nick Malgieri from Baking With Julia.

Biscotti refers to twice baked biscuits. “Bi” means two. Cantuccini are the classic almond biscuits that are baked twice.

2 cups all purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups unbleached almonds

3 large eggs

2 teaspoons vanilla

    In a large bowl whisk together dry ingredients
    Stir in almonds 
    In a small bowl whisk together eggs and vanilla
    4. Add the eggs to the flour mixture and combine thoroughly  with a spatula or large spoon.
    5. The dough will seem dry, but it will come together as it is kneaded. Turn the dough onto a floured surface and knead 1-2 minutes. Fold it over and turn it a quarter turn, then fold it again. Keep enough flour on your surface to prevent the dough from sticking to it. But don’t add too much flour which will make the dough too crumbly. Repeat for 1-2 minutes only.


    6. Use a bread knife to cut the dough in 2  

    7. Roll and shape into 2 logs about 12 inches long, 2 inches wide and 1 inch high.

    8.Flatten them and place on baking pans covered in parchment 

    9. Bake at 350 degrees for 30 minutes. Cool on racks until cool, about an hour. Don’t let sit much more than this or they become too hard to slice evenly.

    10. Slice with a serrated knife on an angle about 1/4 inch wide.

    11. Place cookies cut side down on parchment covered baking sheets. Bake 10 minutes at 350 degrees. Cool on the pans.

    12. These are done, but you can take it a step further. Brush one end with dark melted chocolate and then sprinkle with gold dust or black pepper or cayenne pepper or coarse salt! 

    One response »

    1. Reblogged this on hocuspocus13 and commented:


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