Nut-Free Classic Almond Cantuccini
Indulge in the delightful crunch of Nut-Free Classic Almond Cantuccini, a creative twist on the traditional Italian biscotti! Perfected with the rich flavors of almond extract and vanilla, this recipe delivers all the nutty essence you love—without the nuts—making it an excellent option for those with allergies. The buttery, golden-brown logs are sliced and twice-baked to achieve that signature crispy texture, perfect for dunking into coffee, tea, or hot chocolate. Customize these treats with an optional handful of chocolate chips for added sweetness, and enjoy a light, airy cookie that’s as satisfying as it is versatile. Quick to prepare and easy to store, these cantuccini are a timeless treat for your cookie jar—or a thoughtfully homemade gift!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 180 grams Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Almond extract
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 100 grams Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using, fold in the chocolate chips until evenly incorporated.
Divide the dough into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for about 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice the logs diagonally into 3/4-inch thick slices.
Arrange the slices back on the baking sheet, cut sides up, and bake for an additional 15 minutes to dry them out, flipping halfway through.
Allow the cantuccini to cool completely on a wire rack before serving. Store in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 234.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 218 mg | 17% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 845 mg | 18% | |
*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.
