Italian Biscotti, also known as Cantucci, are traditional twice-baked cookies that are crisp, crunchy, and perfect for dunking into coffee or sweet dessert wine. These almond-studded biscuits offer a delightful balance of sweetness and zest, with a satisfying crunch that makes them a timeless favorite.
Why You’ll Love This Recipe
This classic recipe yields authentic biscotti with a crisp texture and rich almond flavor. The hint of lemon zest brightens the dough, while the twice-baking process ensures the perfect crunch. Biscotti are easy to store, make great gifts, and pair beautifully with coffee, tea, or dessert wine.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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all-purpose flour
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granulated sugar
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baking powder
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salt
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large eggs
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vanilla extract
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lemon zest
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whole almonds
directions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Prepare Dough:
In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, vanilla extract, and lemon zest. Combine wet and dry ingredients to form a dough. Fold in whole almonds. -
Shape Logs:
Divide the dough in half. On a floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet with space between them. -
First Bake:
Bake for 25 to 30 minutes until the logs are golden brown and firm. Remove from oven and allow to cool for 10 minutes. -
Slice and Second Bake:
Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice the logs diagonally into ½-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake for an additional 10 to 15 minutes, flipping halfway through, until the biscotti are dry and crisp. -
Cool and Serve:
Remove from oven and cool completely on a wire rack before serving.
Servings and timing
This recipe yields about 24 biscotti.
Prep Time: 15 minutes
Bake Time: 40 to 45 minutes (including both bakes)
Total Time: Approximately 1 hour
Calories: Approximately 120 per biscotti
Variations
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Substitute almonds with other nuts such as pistachios or hazelnuts.
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Add dried cranberries or cherries for a fruity twist.
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Incorporate a teaspoon of anise extract for traditional flavor.
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Dip the cooled biscotti halfway in melted chocolate for an extra indulgence.
storage/reheating
Store biscotti in an airtight container at room temperature for up to 2 weeks. They do not require reheating but can be lightly warmed before serving if desired. Biscotti also freeze well for up to 3 months.
FAQs
Can I use almond flour instead of whole almonds?
Almond flour changes the texture significantly; whole almonds are traditional for crunch.
How do I prevent biscotti from becoming too hard?
Ensure not to overbake during the second bake; they should be crisp but not rock hard.
Can I use a food processor to mix the dough?
Yes, but be careful not to overwork the dough to maintain the right texture.
Is lemon zest necessary?
Lemon zest adds brightness but can be omitted if preferred.
Can I make biscotti gluten-free?
Yes, substitute the flour with a gluten-free baking mix.
How should I slice the logs?
Use a serrated knife and slice diagonally for classic biscotti shape.
Can I add spices like cinnamon or nutmeg?
Yes, spices can add warmth and complexity to the flavor.
Do biscotti need to be twice baked?
Yes, the second bake dries them out to achieve their signature crunch.
What should I serve with biscotti?
They are traditionally served with coffee, espresso, or dessert wine like Vin Santo.
Can I make smaller or larger biscotti?
Yes, adjust baking time accordingly to maintain texture.
Conclusion
Italian Biscotti (Cantucci) are a versatile and delicious treat that embodies the essence of traditional Italian baking. Their crisp texture, nutty flavor, and subtle citrus notes make them perfect for dunking and sharing. Whether you enjoy them with morning coffee or as a sweet after-dinner snack, this classic recipe is sure to become a staple in your baking repertoire.
Print
Italian Biscotti (Cantucci)
- Total Time: 0 hours
- Yield: About 30 biscotti
- Diet: Vegetarian
Description
Crunchy, twice-baked Italian Biscotti (Cantucci) studded with whole almonds and brightened with lemon zest make the perfect accompaniment to coffee or dessert wine. This traditional Tuscan cookie recipe is easy to prepare and ideal for gifting or enjoying year-round.
Ingredients
Instructions
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Preheat Oven:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Prepare Dough:
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, beat eggs, vanilla extract, and lemon zest until combined.
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Gradually add the wet ingredients to the dry, mixing to form a dough.
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Fold in whole almonds evenly.
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Shape Logs:
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Divide dough into two equal parts. On a lightly floured surface, shape each into a log about 12 inches long and 2 inches wide.
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Place logs on the prepared baking sheet, spaced apart.
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First Bake:
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Bake for 25–30 minutes, or until logs are golden brown and firm.
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Remove from oven and let cool for 10 minutes.
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Slice and Second Bake:
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Reduce oven temperature to 325°F (165°C).
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Using a serrated knife, slice logs diagonally into ½-inch thick slices.
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Arrange slices cut side down on the baking sheet.
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Bake for an additional 10–15 minutes, flipping halfway through, until crisp and golden.
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Cool and Store:
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Allow biscotti to cool completely on a wire rack before storing.
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Notes
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For a softer biscotti, shorten the second bake slightly.
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Substitute almonds with other nuts like pistachios or walnuts.
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Store biscotti in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes total (two bakes)
- Category: Dessert
- Method: Baking
- Cuisine: Italian