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
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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.
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Cool completely on a wire rack before serving.
Notes
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Toasting the almonds adds extra crunch and aroma.
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Logs may spread slightly—leave space on the baking sheet.
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For a softer version, skip the second bake (not traditional but tasty!).
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Italian