Main courses
Cantucci (Tuscan Almond Biscotti)
Crunchy, golden Italian almond biscuits with a delicate orange aroma, baked twice for the classic crisp texture that pairs beautifully with espresso, tea, or Vin Santo.
Easy
Method
- 1
Heat the oven to 180°C / 350°F and line a baking tray with parchment.
- 2
Toast the almonds for 6 minutes, just until fragrant, then let them cool.
- 3
In a bowl, whisk the eggs, sugar, honey, vanilla, and orange zest until glossy.
- 4
Stir in the melted butter.
- 5
Add the flour, baking powder, and salt, mixing until a thick dough forms.
- 6
Fold in the toasted almonds evenly so every slice will have plenty of nuts.
- 7
Divide the dough in two and shape two long logs on the tray, leaving space between them.
- 8
Brush the tops with the egg yolk and milk mixture for a rich golden finish.
- 9
Bake for 22–25 minutes until lightly golden and firm on the outside.
- 10
Cool for 10 minutes, then slice diagonally into 1.5 cm / 0.6 in pieces with a serrated knife.
- 11
Lay the slices cut-side up and bake again for 8 minutes.
- 12
Turn them over and bake 6–8 minutes more until crisp and dry.
- 13
Cool completely before serving so the cantucci become perfectly crunchy.
- 14
Dish type
- 15
Italian cookie / sweet bake / biscotti
- 16
Serving & garnish suggestion
- 17
Serve with espresso, Vin Santo, or black tea. Garnish the plate with a few toasted almonds and a fine strip of fresh orange zest.
- 18
Notes
- 19
Store in an airtight tin for up to 2 weeks. For a deeper flavor, replace vanilla with a few drops of almond extract.
- 20
Time
- 21
About 55 minutes + cooling
- 22
Difficulty
- 23
Easy to medium
- 24
Calories
- 25
About 170 kcal per serving (2 cantucci)