Cantuccini Classic Tuscan Biscotti
Transport your taste buds straight to Tuscany with this authentic recipe for *Cantuccini Classic Tuscan Biscotti*. These twice-baked Italian almond cookies are delectably crisp and golden, perfect for dipping into a steaming cup of espresso or a glass of vin santo. Made with simple ingredients like whole toasted almonds, a hint of fragrant orange zest, and a touch of vanilla, these biscotti strike the perfect balance of sweetness and nuttiness. Their satisfying crunch and homemade charm make them an irresistible treat for any occasion. Ready in just over an hour, this easy-to-follow recipe yields a generous batch of 20 biscotti, ideal for sharing or storing in an airtight jar for up to two weeks. Crafted with tradition and care, these biscotti are a delightful nod to Italy’s culinary heritage.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 150 grams Whole almonds (unpeeled, toasted)
- 2 pieces Eggs (large)
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest (finely grated)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the toasted almonds to ensure they are evenly distributed.
In a separate bowl, beat the eggs lightly and mix in the vanilla extract and orange zest.
Gradually add the wet ingredients to the dry ingredients. Use a wooden spoon to combine into a sticky dough.
Lightly flour your hands and work the dough until it comes together. Divide it into two equal portions.
On a lightly floured surface, shape each portion into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide.
Place the logs on the prepared baking sheet, leaving space between them for spreading.
Bake the logs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch.
Remove the logs from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs diagonally into 1-1.5 cm (1/2-inch) thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet and return them to the oven.
Bake for an additional 15-20 minutes, flipping the biscotti halfway through, until they are dry and crisp.
Transfer the biscotti to a wire rack and allow them to cool completely. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 377.0 g | 137% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 157.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 493 mg | 38% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
