Cantucci (Tuscan Almond Biscotti)
In short: Twice-baked Tuscan almond biscotti with orange zest and a crisp bite, made for dunking in sweet wine or coffee. They keep for weeks. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 230 kcal
Cantucci, also called biscotti di Prato, are the crunchy almond biscuits of Tuscany. The dough is shaped into logs, baked, sliced and baked again until completely dry, which is where the name biscotti, twice cooked, comes from. They are hard on purpose: Tuscans dunk them in Vin Santo, a sweet dessert wine, or in coffee. This recipe adds orange zest and uses whole almonds for plenty of texture.
Instructions
- Heat the oven to 180°C (350°F) and line a large baking tray with parchment. Toast the almonds on a separate tray for 8 minutes until fragrant, then cool.
- Mix the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs with the orange zest and vanilla and add to the dry ingredients, stirring until a stiff, sticky dough forms. Knead in the almonds.
- Turn the dough out onto a floured surface and divide it into 2 pieces. Roll each into a log about 30 cm (12 inches) long and 4 cm (1 1/2 inches) wide, and place them well apart on the tray.
- Brush the logs with the egg yolk mixture. Bake for 25 minutes until golden and firm to the touch.
- Cool the logs on the tray for 10 minutes. Reduce the oven to 150°C (300°F). With a serrated knife, slice each log on the diagonal into 1.5 cm (1/2 inch) slices.
- Lay the slices cut side up on the tray and bake for 10 minutes. Turn them over and bake for 10 minutes more, until dry and lightly golden.
- Cool completely on a rack, since they crisp further as they cool. Store in an airtight tin.
Tips
- Use a sharp serrated knife and a sawing motion to slice the warm logs, so they do not crumble. Slice while they are still slightly warm for neat edges.
- Swap the almonds for hazelnuts or pistachios, or add dried cranberries and dark chocolate chunks.
Questions and answers
How long do cantucci keep?
In an airtight tin they stay crisp for 3 to 4 weeks. They also freeze well for up to 3 months.
What do you dip cantucci in?
In Tuscany they are dunked in Vin Santo, a sweet dessert wine. Coffee, tea or milk also work, and the biscuits soften pleasantly after a few seconds.
Are cantucci the same as biscotti?
Cantucci are a type of biscotti, the Italian word for twice-baked cookies. Tuscan cantucci are made without butter or oil, so they are harder and drier than many biscotti sold abroad.
How long does it take to make Cantucci (Tuscan Almond Biscotti)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Cantucci (Tuscan Almond Biscotti)?
About 230 kcal per serving, with 6 g of protein, 34 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 34 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
