Cantucci | Original Tuscan Recipe for Soft Almond Biscuit
A traditional Tuscan biscotti recipe, perfect for dipping in dessert wine.
Equipment
- Mixing bowl
- Fork
- Baking sheet
- Parchment paper
- Sharp Knife
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 cup whole almonds skin on
- 2 large eggs
- Zest of 1 orange
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 tsp baking ammonia (or 1 tsp baking powder)
- Pinch of salt
Instructions
- Mix Wet Ingredients: In a bowl, whisk together eggs, sugar, citrus zests, salt, and vanilla.3/4 cup granulated sugar, 2 large eggs, Zest of 1 orange, Zest of 1 lemon, 1 tsp vanilla extract, Pinch of salt
- Add Dry Ingredients: Stir in flour and baking ammonia until just combined.2 1/4 cups all-purpose flour, 1 tsp baking ammonia (or 1 tsp baking powder)
- Add Almonds: Mix in the whole almonds.1 cup whole almonds
- Form Dough Logs: Divide dough in half. On a floured surface, shape each half into a 3 cm wide log.
- Bake Logs: Place logs on a parchment-lined baking sheet. Bake at 350°F (180°C) for 15-18 mins until puffed up.
- Slice and Bake Again: Cut logs into 1-2 cm thick slices. Lay slices flat on baking sheet. Bake 4 mins on each side.
- Cool: Let cool. They will soften slightly as they sit.
Notes
- Store in an airtight container for up to 2 months.
- For a softer biscotti, reduce the second baking time.