Gluten-Free Classic Almond Cantuccini
Delight in the crispy, nutty perfection of Gluten-Free Classic Almond Cantuccini—Italy’s beloved biscotti reinvented for gluten-free diets. This easy-to-follow recipe combines a blend of gluten-free all-purpose flour and almond flour for a light yet crunchy texture that’s perfect for dipping into coffee or tea. Each slice is bursting with the rich flavors of toasted almonds, combined with the warmth of vanilla and almond extracts. With just 20 minutes of prep time and simple baking techniques, these twice-baked cookies boast a golden finish that’s irresistible. Perfect for holiday gifting, afternoon treats, or guilt-free indulgence, this gluten-free cantuccini recipe is a must-try for almond lovers and gluten-sensitive sweet tooths alike.
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Recipe Information
Ingredients
- 150 grams Gluten-Free All-Purpose Flour
- 50 grams Almond Flour
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 100 grams Granulated Sugar
- 50 grams Unsalted Butter
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Almond Extract
- 100 grams Whole Almonds, blanched and chopped
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the sugar and butter together until creamy and smooth using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. The dough will be sticky.
Fold in the chopped almonds with a spatula until evenly distributed.
Divide the dough in half. With floured hands, shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
Bake for 20-25 minutes or until the logs are golden brown and firm to the touch. Let them cool on the pan for at least 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Once slightly cooled, transfer the logs to a cutting board. With a serrated knife, cut the logs diagonally into 1/2-inch slices.
Place the slices back on the baking sheet, cut side down. Bake for another 10 minutes, then flip them over and bake for an additional 10 minutes until dry and lightly golden.
Let the cantuccini cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 106.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 457 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 872 mg | 19% | |
*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.
