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Cantucci (Italian Almond Cookies)


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 32 cookies 1x

Description

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.


Scale

Ingredients

  • 1 1/2 cups whole almonds
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest

Instructions

  1. Preheat oven to 350°F. Spread the almonds into a single layer on a baking sheet. Toasted them in the oven for 5 to 10 minutes, stirring them halfway through. Keep an eye on them and once they are fragrant and hot remove them from the oven. Place the almonds in a food processor and pulse them a few times until they break down.
  2. Combine the almonds, granulated sugar, brown sugar, cinnamon, baking powder, and flour. In a medium bowl, beat the eggs with the vanilla extract and lemon zest until combined.
  3. Add the dry ingredients to the wet ones and mix until the dough comes together. The dough will be very sticky and I find it’s easiest to use one hand to mix it together by squeezing it and stirring with my hand until it comes together. Use your other hand to hold the bowl in place. Gather the dough into a ball and divide it in half.
  4. Form each part into a log. I like mine to be about 12 to 14” long and 2 to 3” wide. The will spread when they bake so place the logs on a baking sheet spaced a few inches apart. Bake them for 30 to 40 minutes at 350°F. They are ready when they turn golden on top and are firm. If they spread into each other, just use a serrated knife to cut them apart.
  5. Remove them from the oven and cool them for 10 minutes or so. Slice the logs using a serrated knife into 1” slices and place the pieces back on the baking sheet. 
  6. Turn the oven off and place the cookies back in the oven. Leave them in the oven for 30 minutes so they dry out. Cool them and keep them in an airtight container.

 


Notes

Recipe lightly adapted from Food52.

  • Category: Desserts
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 135
  • Sugar: 13.3g
  • Sodium: 11.7mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.4g
  • Trans Fat: 0g
  • Carbohydrates: 22.3g
  • Fiber: 1.2g
  • Protein: 3.2g
  • Cholesterol: 23.3mg

Keywords: cantucci, almond cookies, almond biscotti, Italian almond cookies