Cantuccini Italian Almond Biscotti

Welcome to the delightful world of Cantuccini, famously known as Almond Biscotti! These exquisite, twice-baked cookies are a true gem from the sun-drenched region of Tuscany, Italy. Revered for their satisfying crunch and rich almond flavor, they are the quintessential accompaniment to your daily cup of coffee, a comforting mug of tea, or even a traditional Italian dessert wine. More than just a simple cookie, Cantuccini embody a piece of Italian culinary heritage, bringing a touch of authentic Tuscan charm to any occasion.

Beyond their delightful taste and texture, these traditional Cantucci make exceptional gifts for hostesses, friends, and family. Their robust nature means they travel well, and their impressive shelf life makes them ideal for preparing in advance. With proper storage, these delectable treats can maintain their freshness for up to two weeks in an airtight tin, and can even be frozen for up to three months, ensuring you always have a sophisticated homemade indulgence on hand for unexpected guests or a personal craving.

Cantuccini or Almond Biscotti perched next to a cup of hot tea

Contents

Why You’ll Adore This Authentic Almond Biscotti Recipe

This particular Cantuccini recipe stands out for several compelling reasons, promising a baking experience that’s both rewarding and delicious:

**Crafted by a Master:** This recipe comes directly from Nick Malgieri, a celebrated figure in the baking world and one of my personal culinary inspirations. Whenever one of his creations is chosen for a baking challenge, I know it’s a guaranteed success. His Cantuccini recipe is elegantly simple, allowing the quality of the almonds and the subtle spices to truly shine.
**Irresistible Flavor Profile:** These classic twice-baked cookies are infused with the warm, comforting notes of pure vanilla extract, perfectly complemented by just a hint of aromatic cinnamon. This delicate balance creates a cookie that is not overtly sweet, allowing the nutty richness of the almonds to take center stage. The result is a wonderfully crisp and flavorful cookie, designed to be the ultimate dunking companion.
**Perfect for Every Occasion:** Whether you’re entertaining a crowd or simply enjoying a quiet moment, these almond biscotti are an ideal treat to have readily available. While Malgieri traditionally suggests serving them with Vin Santo, a sweet Italian dessert wine, their versatility means they pair equally well with a robust coffee, a fragrant tea, or even a glass of cold milk. Their elegant appearance and delightful taste make them a sophisticated addition to any dessert platter or coffee break.

The Storied History of Biscotti

To truly appreciate Cantuccini, it helps to understand the fascinating history of biscotti. The term “biscotti” itself is derived from the Latin “bis coctus,” meaning “twice-baked,” a method dating back to ancient Roman times. This technique was originally employed to create durable, non-perishable food for travelers, soldiers, and sailors. By baking the cookies twice, all moisture is removed, resulting in their characteristic dry, crisp texture and exceptional shelf life.

The modern biscotti, particularly the almond-studded version known as Cantuccini, originated in the Tuscan city of Prato. These cookies became a staple in the region, traditionally served after meals with Vin Santo. Over centuries, the recipe evolved, but the core principle of twice-baking and the inclusion of whole almonds remained. Today, these beloved cookies are enjoyed worldwide, a testament to their enduring appeal and simple elegance.

Frequently Asked Questions About Cantuccini and Biscotti

What is the Difference Between Cantucci and Biscotti?

While often used interchangeably, there are subtle distinctions. “Biscotti” is the generic term for any twice-baked cookie in Italian. “Cantucci” or “Cantuccini” (meaning “little cantucci”) specifically refers to the almond version originating from Tuscany, typically twice-baked, and often made without added fats like butter or oil in the dough, which contributes to their extremely crisp texture. However, in contemporary usage, especially outside of Italy, “biscotti” is widely understood to mean a crunchy, oblong, usually almond-flavored cookie, making the terms largely synonymous for practical purposes. If a “biscotti” contains non-traditional ingredients like chocolate chips or different nuts, it might be less likely to be called a “cantucci” in Italy.

What Do You Dunk Cantucci In?

Traditionally, Cantucci are dunked in Vin Santo, a sweet Italian dessert wine, which softens the cookie and enhances its almond flavor. However, their versatility extends far beyond this classic pairing. They are absolutely delightful when dunked into a hot cup of coffee, a robust espresso, or your favorite blend of tea. For a non-alcoholic option, milk or even a rich hot chocolate can provide a comforting contrast to the crispness of the biscotti. Experiment to find your personal favorite!

How Long Do Biscotti Last and How Should They Be Stored?

One of the many benefits of twice-baked cookies is their excellent shelf life. Biscotti will maintain their freshness and characteristic crispness for up to 2 weeks when stored in an airtight tin or container at room temperature. For longer storage, they can be perfectly frozen for up to 3 months. When freezing, ensure they are placed in an airtight, freezer-safe container, ideally separated by layers of parchment paper, to prevent them from sticking together and to protect them from freezer burn. Thaw at room temperature before serving.

Overhead view of two Cantuciini or Almond Biscotti next to a cup of tea

Expert Tips for Crafting Perfect Almond Biscotti

Achieving bakery-quality Cantuccini at home is surprisingly straightforward, especially with these helpful insights:

**Adjusting the Yield:** The original Malgieri recipe yields a generous eight dozen biscotti, which is wonderful for large gatherings or ample gifting. However, if you’re baking for a smaller household or simply want a more manageable batch, don’t hesitate to halve the recipe. This allows you to enjoy freshly baked biscotti without an overwhelming surplus.
**Understanding Dough Consistency:** Malgieri noted that the dough might appear dry, but my experience revealed it could actually require a little extra flour to achieve the right consistency. Doughs can vary based on humidity and even the exact size of your eggs. If your dough is excessively sticky and adheres to your hands during kneading, gradually incorporate a tablespoon of extra flour at a time until it becomes firm yet pliable. Don’t worry if you need to adjust; the final baked results will still be excellent.
**PRO-Tip: The Right Knife Makes All the Difference:** When it comes to slicing your baked biscotti logs for their second bake, a sharp serrated knife is your best friend. The serrations will grip the crusty exterior without crushing the delicate interior. Employ a gentle sawing motion rather than pressing straight down to achieve clean, even slices without crumbling.
**PRO-Tip: Timing Your Slices is Crucial:** After the first bake, allow your biscotti logs to cool on a rack for approximately 10 minutes before attempting to slice them. If the log is too hot, it will be soft and tend to crumble apart under the knife. Conversely, if you let it cool for too long and it becomes completely cold, it will be extremely hard and difficult to slice without excessive force. The sweet spot around 10 minutes ensures a firm yet workable texture.
**Elevate Presentation with Angled Slices:** For a more elegant and traditional presentation, slice your biscotti at a slight diagonal. This creates longer, more appealing shapes that look beautiful on a plate and provide more surface area for dunking.
**Cool Completely for Crispness:** After the second bake, it’s vital to cool the biscotti on a wire rack completely before enjoying them or adding any garnishes. This allows them to fully crisp up and ensures their characteristic crunch.
**Creative Enhancements:** While traditional Cantuccini are plain, feel free to add a touch of indulgence. I sometimes enjoy drizzling cooled biscotti with melted white or dark chocolate for an extra layer of flavor and visual appeal. These make them even more special, especially when sharing with friends or family.
**Gifting Delight:** These cookies are truly a gift that keeps on giving. I often package extra batches for my coffee-loving son to share with his friends who appreciate homemade treats, especially those with a wonderful, crunchy texture and almond flavor.

Biscotti Variations to Explore

While classic almond Cantuccini are perfect as they are, the basic biscotti recipe is wonderfully adaptable. Consider these delicious variations to customize your next batch:

**Nutty Alternatives:** Substitute the almonds with other nuts like pistachios for a vibrant green hue and distinct flavor, hazelnuts for a rich, earthy taste, or pecans for a buttery crunch.
**Citrus Zest:** Add the finely grated zest of an orange, lemon, or lime to the dough for a bright, aromatic lift that complements the almonds beautifully.
**Spice It Up:** Beyond cinnamon, try incorporating a pinch of nutmeg, cardamom, or even a touch of ginger for a different flavor profile, especially appealing during colder months.
**Dried Fruit Delights:** Fold in finely chopped dried cranberries, cherries, or apricots along with the almonds for bursts of chewy sweetness and color.
**Chocolate Lover’s Dream:** Add mini chocolate chips or finely chopped dark chocolate to the dough for an irresistible chocolate-almond combination.

Cantuccini AKA Almond Biscotti

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour 10 minutes

Yield
30 biscotti

Discover the authentic taste of Tuscany with this easy-to-follow almond biscotti recipe. These delightful, twice-baked cookies are perfectly crisp and infused with rich almond flavor, making them an ideal companion for your coffee, tea, or a traditional Italian Vin Santo.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (about 1 1/2 cups) whole unblanched almonds
3 large eggs
2 teaspoons pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a large mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and cinnamon until well combined. Stir in the whole unblanched almonds, ensuring they are evenly distributed throughout the dry ingredients.
In a separate medium bowl, whisk the eggs with the vanilla extract until just combined. Pour the wet ingredients into the dry ingredients. Using a sturdy rubber spatula or a wooden spoon, stir until a stiff, cohesive dough forms. The dough may seem dry at first but will come together with persistent mixing.
Transfer the dough onto a lightly floured work surface. Divide the dough in half. Using the palms of your hands, gently roll each half into a log, approximately 12-14 inches long and 2 inches wide, or slightly shorter than your baking sheet. Place these logs onto the prepared baking sheet, ensuring there is ample space between them and from the sides of the pan as they will spread.
Bake for approximately 25 to 30 minutes, or until the logs have risen, nearly doubled in size, and feel firm to the touch when gently pressed with a fingertip. The surface should be lightly golden. Remove the pan from the oven and place it on a wire rack to allow the logs to cool completely to room temperature, which is crucial for proper slicing (about 10-15 minutes).
Once cooled sufficiently, transfer one log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, cut the log diagonally into slices about 1/3-inch thick. Arrange the sliced biscotti, cut side down, back onto the prepared baking sheet. Bake the biscotti for another 15 to 20 minutes, or until they are beautifully toasted and golden brown, indicating they are crisp throughout. Cool the pan on a rack.
Allow the twice-baked biscotti to cool completely on the wire rack before storing. This ensures they achieve maximum crispness. Store the cooled biscotti between sheets of parchment paper in a covered, airtight container to maintain freshness.

Notes

These delightful Cantuccini will keep wonderfully at room temperature for up to 2 weeks when stored in an airtight container, ensuring they retain their signature crisp texture. For longer enjoyment, they can be frozen for up to 3 months without compromising their quality. Simply thaw them at room temperature before serving to bring back their perfect crunch.

Nutrition Information:

Yield:

15 servings (2 biscotti per serving)

Serving Size:

2 biscotti

Amount Per Serving:
Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 66mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g

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