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Overview of Recipe Content
These Italian Biscotti (Cantucci) are twice-baked almond cookies from Tuscany—crunchy, fragrant, and perfect for dunking in coffee, tea, or sweet wine. You’ll love their crisp texture, nutty aroma, and subtle lemon zest brightness.
Why you’ll adore this recipe:
- Perfect for brunch, dessert, or gifting.
- Make-ahead friendly and freezer-safe.
- Balanced sweetness with a lovely crunch.
Tastes like sweet almond biscotti with a hint of citrus—golden on the outside, slightly tender inside.
Ingredients:
- 2¼ cups all‑purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup whole almonds (toasted, optional)
Tools Needed:
- Mixing bowl
- Baking sheet
- Parchment paper
- Knife or serrated bread knife
- Wire rack
Suggested Substitutions & Additions:
- Swap half the sugar with brown sugar for richer flavor.
- Try orange zest instead of lemon.
- Use chopped pistachios or hazelnuts for a twist.
- Stir in ¼ cup mini-chocolate chips for a touch of indulgence.
How to Make Italian Biscotti (Cantucci)
- Prep & mix dry ingredients: Preheat oven to 350°F (175°C). In a bowl, whisk flour, sugar, baking powder, and salt.
- Combine eggs & flavorings: Whisk eggs, vanilla, and lemon zest. Add to dry mix until dough forms.
- Fold in almonds: Stir in whole nuts (toasted, if you like).
- Form logs: Shape dough into two logs (~12″ × 2″), flatten slightly.
- First bake: Bake 25 minutes until golden and firm.
- Cool then slice: Let logs cool 10 minutes, then slice diagonally into ½″-thick pieces.
- Second bake: Lay slices cut-side down, bake another 15 minutes until golden. Flip halfway for even color.
- Cool completely: Transfer to wire rack—biscotti crisp as they cool.
(I’m always tempted to taste one warm, but patience pays off!)
What to Serve with Italian Biscotti (Cantucci)
- A warm cappuccino or espresso for dipping.
- Sweet dessert wine (like Vin Santo) – traditional pairing!
- Fresh berries, citrus sorbet, or creamy gelato.
- Cheese platter with mild cheeses like ricotta or mascarpone.
Tips for Making It Perfect
- Toast nuts for extra crunch and aroma.
- Uniform dough logs ensure even baking.
- Don’t slice hot—wait 10 minutes to avoid crumbling.
- Bake until just golden; they crisp while cooling.
Storage Instructions
- Room temperature: Store in airtight container up to 2 weeks.
- Freezer: Freeze cooled biscotti in sealed bag up to 3 months. Thaw at room temp—still delightfully crisp.
General Information
Cantucci originated in Prato, Tuscany—traditionally dunked into Vin Santo. Their name comes from “canto” (corner), as they were twice‑baked on the edges. These cookies embody Italian simplicity: humble ingredients with big flavor.
Frequently Asked Questions
Can I use chopped almonds instead of whole?
Yes, chopped works—just stir them in same way.
Can I bake only once?
For softer cookies, yes—just bake the formed logs for 25-30 minutes, but they won’t be crispy biscotti.
Is it gluten‑free?
You’d need to use a gluten-free flour blend that matches weight and structure.
Can I add spices like cinnamon?
Absolutely! Add ½ tsp cinnamon or cardamom for a warm twist.
Conclusion
Crisp, citrus-kissed, and eternally classic—these Italian Biscotti (Cantucci) bring a bit of Tuscan charm to your kitchen. Try pairing them with my Lemon Ricotta Pancakes, Homemade Granola Bars, or Maple Pecan Pound Cake for next-level brunch vibes.
I’m sending you all the warmth of my Italian nonna’s kitchen—ciao and enjoy!
Interactive Elements
I’d love to hear your thoughts—drop a comment below with your favorite nut variation! And if you snap a pic, share it on Pinterest or tag me @poulefrecipes on social media. 💛
Nutritional Information
| Serving Size | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 1 biscotto (approx.) | 120 kcal | 18 g | 3 g | 5 g |
Italian Biscotti (Cantucci) 🌰🍋
- Total Time: 50 minutes
- Yield: About 24 biscotti 1x
- Diet: Vegetarian
Description
Crunchy, golden-brown, and delightfully nutty, these classic Italian Biscotti (Cantucci) are twice-baked almond cookies with a kiss of lemon zest. Perfect for dipping in coffee or a sweet dessert wine—straight from Tuscany to your table!
Ingredients
2¼ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp salt
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest
1 cup whole almonds (toasted, optional)
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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In a bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, whisk eggs with vanilla and lemon zest. Add to dry ingredients and mix until dough forms.
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Fold in almonds evenly.
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Divide dough into two logs (about 12″ x 2″) and place on the baking sheet. Flatten slightly.
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Bake for 25 minutes until golden and firm. Let cool 10 minutes.
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Slice logs diagonally into ½-inch thick pieces using a serrated knife.
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Lay slices cut-side down and bake 15 more minutes, flipping halfway.
-
Cool completely on a wire rack before serving.
Notes
-
Toasting the almonds adds extra crunch and aroma.
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Logs may spread slightly—leave space on the baking sheet.
-
For a softer version, skip the second bake (not traditional but tasty!).
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Italian
