Classic Almond Cantuccini
Dive into the delightful crunch of **Classic Almond Cantuccini**, an authentic Italian biscotti recipe that's perfect for coffee-dipping and gift-giving. Packed with whole almonds, a hint of zesty lemon, and aromatic vanilla, these twice-baked treats offer a satisfying blend of sweetness and nuttiness. Prepare the dough quickly with simple pantry staples like flour, sugar, and eggs, then shape into golden logs before slicing and baking to achieve their signature crisp texture. With just 15 minutes of prep and the irresistible allure of homemade biscotti, this recipe yields 25 perfectly crunchy cookies, ideal for sharing or enjoying solo alongside a steaming cup of espresso. Elevate your cookie jar with this classic Italian indulgence!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 180 grams granulated sugar
- 150 grams whole almonds
- 1 teaspoon baking powder
- 1 pinch salt
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir in the whole almonds.
In a separate bowl, beat the eggs, then add the vanilla extract and lemon zest, mixing well.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a dough forms. The dough should be slightly sticky but manageable.
Transfer the dough onto a lightly floured surface. Divide it in half and 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 some space between them.
Bake in the preheated oven for 20-25 minutes, until lightly golden and firm to the touch.
Remove from the oven and let them cool on the baking sheet for about 10 minutes.
Reduce the oven temperature to 150°C (300°F). Slice the logs diagonally into 1.5 cm (1/2 inch) thick slices.
Lay the slices cut side down on the baking sheet and return to the oven for another 10 minutes.
Turn the slices over and bake for an additional 10 minutes or until the cantuccini are dry and crisp.
Remove from the oven and let them cool completely on a wire rack before storing in an airtight container.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 187.5 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 503 mg | 39% | |
| Iron | 19.5 mg | 108% | |
| 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.
