Cantucci Recipe

4.89 from 154 votes

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Learn how to make authentic cantucci with my tried and tested recipe. This Italian almond biscotti recipe as based on the traditional hard cookies from Italy however my recipe results in a crunchy cookie that will not break your teeth.

Prep Time15

Cook Time40

optional refrigerating time30

Total Time55

Servings: cantucci

Author: Marcellina

Ingredients

1¼ cups (180 grams) whole almonds (I prefer almonds with skins on)
2½ cup (300 grams) all purpose flour (See Note 1)
1 cup (200 grams) white granulated sugar
1 tablespoon lemon zest (from 1 large lemon)
1 teaspoon baking powder
½ teaspoon fine salt
2 eggs (See Note 2)
3 teaspoons honey
1 teaspoon vanilla extract
⅓ cup (75 grams) unsalted butter (melted and cooled)

Instructions

Read the notes section below before beginning the recipe. Use the best quality ingredients for best results including good quality flour.
Preheat oven to 350°F/180°C.
Spread whole almonds onto baking sheet and toast in the oven for 8-10 minutes. Allow to cool.
1¼ cups (180 grams) whole almonds
Leave the oven on. Line a large baking sheet or two smaller baking sheets with parchment paper.
Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.
2½ cup (300 grams) all purpose flour, 1 cup (200 grams) white granulated sugar, 1 tablespoon lemon zest, 1 teaspoon baking powder, ½ teaspoon fine salt
Make a well in the center of the dry ingredients.
Break the eggs into the well and add honey, vanilla and melted, cooled butter
2 eggs, 3 teaspoons honey, 1 teaspoon vanilla extract, ⅓ cup (75 grams) unsalted butter
Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.
As the mixture starts to come together add the almonds.
Turn out onto a lightly floured surface and knead lightly. The dough should be firm but soft.
Divide the dough into 4 equal portions.
Roll each portion into a 10in/ 25cm log. There are a lot of almonds: if the nuts pop out just poke them back in a smooth the dough over.
Place logs onto the lined baking sheet and, this is optional, with a wet hand smooth the surface of the dough.
Bake 20-25 minutes until browned.
Removed from the oven and cool on baking sheets for 10 minutes.
Reduce oven to 300°F/150°C.
While still warm, cut each log into 15 slices. Check my tips below on how to cut biscotti easily.
Arrange cut side up, onto the lined baking sheets and return to the oven for 10-15 minutes.
Cool on a wire rack and store in an airtight container.

Notes

Use scales to measure the flour, or stir it to lighten and loosen, then spoon it into the measuring cups without packing.
This recipe uses eggs that weigh at least 2 oz (58 grams), which is 24 ounces (700 grams) per dozen.
This recipe is based on the US cup measurements. Use weights if you are in doubt. You may need a little less flour if you are using Australian cups. The other measurements will be fine.

Almond v dough ratio

This recipe has a high almond-to-dough ratio. When rolling the dough, it may seem as though there is not enough dough - there is! Poke the almonds back into the dough and smooth over. If you don't like lots of almonds, just cut back the quantity.

Size of biscotti

The size of these biscotti are the traditional small cantuccini that you will find in Italy. By dividing the dough into four and proceeding as per the recipe, you will get 60 biscotti. If you prefer larger biscotti, that is up to you how you roll and cut them.

Tips for Success

Always toast nuts. This applies to any recipe where you use nuts. Toasted has much more flavor. Almonds can be coarsely chopped if you wish.
Don’t over-knead. Gently form and press together into a dough.
Allow room for spreading; otherwise, the logs will stick together.
Cut while warm.

The main key is in the second baking. Too little and your biscotti will be soft. Too much and your biscotti will be too hard. I have found good results at 10-12 minutes. When removed from the oven, the cookies will be a little soft but will harden on cooling. In fact, storing for a day or two in an airtight container will improve the crunch even more.

How to cut biscotti easily

Cut while still warm.
Use a sharp serrated knife.
Make a little cut (about 1/3 to 1/2 way through) using a sawing motion.
Then press the knife down firmly and sharply in one motion.
From my experience, if you're having a lot of trouble, the first bake may not have been long enough.

Nutrition