These crunchy almond cookies are great for gifting because they keep well at room temperature for weeks. This type of biscotti is called cantucci which is a type of cookie from Tuscany. They’re flavored with toasted almond and lemon zest and are twice-baked, which is what gives them their dry, crunchy texture. Serve them with coffee or hot chocolate for dunking.
Mixing tip: Don’t use an electric mixer to mix the dough. You can use a silicone spatula, but it’s a whole lot easier to mix with your hand.
Dough tip: If your dough is really sticky it helps to refrigerate it until it firms up. This will make it easier to form the dough into the logs. You can also wet your hands to shape the dough which will help keep the dough from sticking to your hands.
Baking tip: The logs should be baked all the way through before you slice them. If you’re unsure, slice into the middle of one log – if it is under-baked, just place them back in the oven for a few more minutes.
Recipe lightly adapted from Food52.
Keywords: cantucci, almond cookies, almond biscotti, Italian almond cookies