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Cookie Dough

Freestyle Tuscany Cantucci

Discover the rustic charm of homemade Cantucci, Italy’s beloved almond biscotti. Perfectly crisp, these twice-baked treats are a delightful nod to Tuscan tradition. And they are my Freestyle Tuscany Cantucci.

Total Time
1 hour 10 min
Difficulty
Easy
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Simple & Professional Tasty Recipes

Ingredients for 24 Servings

  • 250g all-purpose flour
    200g sugar
    150g whole almonds (with skin)
    2 large eggs
    1 teaspoon baking powder
    1 teaspoon vanilla extract
    Zest of 1/2 lemon
    Zest of 1/2 orange
    A pinch of salt

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    25 min – 30 min

Goes Great with

Method
    1. Prepare the oven
      • Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
    2. Mix the dry ingredients
      • In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
    3. Mix the wet ingredients before adding them to the dry ones
      • Add the eggs, vanilla extract, and lemon zest to the dry ingredients and mix until a dough starts to form.
    4. Now add the goodies
      • Fold in the whole almonds until they are evenly distributed throughout the dough.
    5. Form and shape
      • Transfer the dough to a floured surface and knead it gently until it comes together. Divide the dough in half.
      • Shape each half into a log approximately 30cm long and place on the prepared baking sheet, making sure to leave enough space between them as they will spread while baking.
    6. First Bake
      • Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
      • Remove from the oven and let cool for about 10 minutes.
      • Reduce the oven temperature to 160°C (320°F).
      • Using a serrated knife, cut the logs diagonally into slices about 1.5cm thick.
    7. Second Bake
      • Place the slices cut-side down back on the baking sheet and bake for an additional 5-10 minutes on each side, or until they are crisp and golden.
      • Let the cantucci cool completely on a wire rack before serving.
    Pro Tips
    • Toast the almonds slightly before adding to the dough for an enhanced nutty flavour.
    • Let the baked logs cool slightly before slicing to prevent crumbling.
    • Store the cooled Cantucci in an airtight container to maintain their crispness.

Notes

Calories per Serving:
Approximately 90-100 calories per biscotto (depending on size).
Enjoy these cantucci as they are, or serve them with a glass of Vin Santo or your favorite dessert wine for dipping. They make a perfect after-dinner treat or a delightful accompaniment to your afternoon coffee.

Goes Great with

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