Cantucci - Italian Biscotti
Learn how to make cantucci following the authentic recipe - These traditional Italian biscotti are twice baked and made without butter.
Serving: 40
Calories: 61kcal
Ingredients
- 275 grams all purpose flour
- 145 grams granulated sugar
- 130 grams unpeeled almonds
- 2 eggs
- zest of 1 orange
- zest of 1 lemon
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 egg yolk beaten with a little water
Instructions
- Whisk the eggs, sugar, orange and lemon zest until you have a pale, fluffy mixture.
- Add sifted flour, baking powder and a pinch of salt, and mix until you have a soft dough, then add in the almonds and mix briefly.
- Preheat oven to 360°F / 180℃ and arrange the baking rack onto the middle shelf.
- Divide the dough into two parts and give each part an elongated shape to form a loaf. Brush each loaf with the egg yolk mixture, and transfer to a baking tray covered with parchment paper.
- Bake for approximately 15 minutes or as long as necessary for the loaves rise slightly in size and are cooked through.
- Remove from the oven, let them cool for a few minutes, and cut out the cantucci from each still hot loaf. The cantucci should be about 1.5 cm ( ½ inch) thick and possibly all evenly sized.
- Transfer the biscotti back in the oven and bake them for 15-20 minutes at 150°C / 300℉, turning them halfway through the baking time to ensure they're evenly baked on both sides.
- Remove from the oven and leave to cool in the same baking tray, then serve.
Notes
Please note that for all my baking recipes I like to use gram measurements as it is more accurate. However, US cups are also provided.
Baking tips
- This is optional, but toasting the almonds adds an extra layer of flavor to the biscotti.
- To simplify your job, you can roughly chop the almonds before adding them to the cookie dough (this helps when you cut the loaves into slices).
- If you want softer biscotti, mix 2 tablespoons of cold butter with the flour, before adding it to the rest of the ingredients.
- For best results, I like to weigh and then sift the flour into the baking bowl, this helps avoid lumps in the dough.
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Nutrition
Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 14mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 12IU | Calcium: 17mg | Iron: 0.5mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.