Cantucci are delicious Italian biscotti that originate from Prato, Tuscany. These “twice-baked” almond cookies are easy to make and perfect to dunk in your morning coffee or afternoon espresso. In Tuscany they are served alongside Vin Santo, a traditional after-dinner dessert wine. Many people even dip the cantucci in the wine. It is such a great treat.
4 Cups Flour
1½ Teaspoons Baking Powder
Pinch of Salt
12 Tablespoons Butter, Put in a glass bowl and melt in the oven. Plus Extra for Greasing the Parchment.
3 Eggs, Plus 1 for Brushing the Cantucci, Beaten
2 Cups Sugar
Zest of 1 Lemon
3 Tablespoons Vanilla Extract
1½ Cups Sliced Almonds
In a bowl, sift together the flour, baking powder and salt.
In a separate bowl, combine the 3 beaten eggs with sugar. Add the zest of a lemon.
Beat this well and then mix in the vanilla extract and butter.
Using a spatula, slowly add the flour to the egg mixture to form a dough.
Sprinkle your counter with flour.
Move the dough to the flour-dusted counter.
Knead the almonds into the dough.
Cut the dough into 4 equal pieces and form into logs. Each log will be about 12” long and 2“ wide. Wrap in plastic wrap and put in the refrigerator for 1 hour.
Preheat the oven to 375° F and butter two large parchment-lined baking sheets.
Then put the logs on the sheet and brush each log with the beaten egg.
Bake for about 20 minutes until the log becomes golden brown.
Then let the logs rest for 10 minutes.
Slice the log into 1” thick cookies.
Then put them back on the cookie sheet (lined with parchment, cut side up) and bake for another 10 to 15 minutes or until they’re cooked through. I like my cantucci soft, so I take them out at the 10 to 12 minute mark. If you like them harder, leave them in longer.
**Recipe Note: You can store cantucci in an airtight container for at least a month.