Cantucci Biscotti
Delightful Italian cookies perfect for dipping in coffee or enjoying as a sweet snack.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Sharp Knife
Ingredients
Wet Ingredients
- 5 tablespoons Unsalted Butter, melted
- ¾ cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 piece Lemon or Orange Zest Grated zest of half a lemon or orange
Dry Ingredients
- 2 ¾ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 ¼ cups Raw Almonds
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a baking sheet with parchment paper.
- Step 3: In a large mixing bowl, combine the melted butter, granulated sugar, eggs, vanilla extract, and lemon or orange zest. Beat until well combined and slightly frothy.
- Step 4: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Step 5: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Step 6: Gently fold in the raw almonds.
- Step 7: Divide the dough into two portions and shape each into a flat log, about 2 inches wide and 12 inches long.
- Step 8: Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Step 9: Let the logs cool for about 10-15 minutes.
- Step 10: Using a sharp knife, slice each log diagonally into ½ inch thick slices.
- Step 11: Place the slices cut-side down back on the baking sheet and return to the oven for an additional 15-20 minutes, or until golden brown and crispy.
- Step 12: Allow the biscotti to cool completely on a wire rack before enjoying or storing.
Notes
For extra flavor, consider toasting the almonds before adding them to the dough. Don't skip the citrus zest for added brightness.