Almond Biscotti, also known as Italian Cantucci, are classic, twice-baked cookies that are crunchy, flavorful, and perfect for dipping in coffee or sweet wine. Originating from Tuscany, these slender cookies are packed with whole almonds and infused with hints of vanilla or anise. The dough is first baked as a log, then sliced into individual biscotti and baked again to achieve their characteristic crisp texture. With a golden brown exterior and a nutty, subtly sweet flavor, Almond Biscotti are a delightful treat that balances simplicity with tradition, making them a favorite in Italian cuisine and beyond.
Almond Biscotti (Italian Cantucci)
Ingredients
- 1 cup Almonds, toasted
- 2 eggs
- 1/3 cup +1 Tbsp sugar
- 1/3 cup vegetable oil
- 1 orange, zest
- 1-1/2 tbsp honey
- 1 tsp vanilla extract
- 2 cups all-purpose flour or white spelt
- 3/4 tsp baking powder
- 1/2 tbsp anise seeds
Instructions
- Preheat the oven to 350°F/180℃ and line 1 large baking tray with parchment paper.
- TOAST THE ALMONDS: scatter the almonds over the prepared baking tray and toast them in the preheated oven until fragrant and lightly golden (it takes about 7 minutes). Remove from the oven and set aside.
- MAKE THE BATTER: In a medium bowl, whisk 1 egg and sugar together until the batter has become lighter in color and the sugar is thoroughly dissolved.
- Then add oil, honey, vanilla extract, orange zest, oil and mix well.
- Stir in flour, baking powder, and anise seeds. Mix until most of the flour is incorporated (see picture above). Then add the almonds, and using your hands gently bring the dough together inside the bowl. Make sure the almonds are distributed evenly.
- MAKE THE LOGS: divide the dough into two flat logs (approx 2 inches wide), arrange them apart on the baking tray and flatten slightly. Try to make them as uniform in size and shape as possible (see the pictures above). If you find the dough a bit sticky, simply wet your hands.
- In a small bowl, beat the second egg and brush this egg wash over the logs. The egg wash gives a lovely golden color, but you can skip this step if you wish.
- Bake them for about 25-30 minutes (27 mins for my oven), until the surface is firm to gentle pressure. Do not switch the oven off as these will need to be baked again, but reduce the heat to 250℉/120℃.
- Let the logs cool on the baking tray for about 15 minutes, then use a sharp knife and gently slice them into 1/2-inch pieces. Better if you slice them on a chopping board, and be gentle when slicing.
- Place the slices on the baking tray cut side down and return them to the oven for the second bake. Bake for about 10 minutes each side, a total of 20 minutes.
Notes
Storage: Italian almond biscotti keeps very well for about 2 weeks. However, humidity might ruin them, please store them in an airtight container, metal tins are the best!
Substitutions: traditionally made with almonds, you can replace the almonds with chocolate chips, hazelnuts, pine nuts or dried fruits like figs or sultanas. The possibilities are endless. Anise seeds are a must for the classic Italian almond biscotti, however, feel free to omit them if you wish.
Almonds: I highly recommend to toast the almonds to bring out their amazing flavor. I used whole almonds and I didn’t chop them, but if you bake biscotti for the very first time you might chop your almonds, which will make the cutting easier.
Anise seeds: aniseed is optional, but it adds a lovely and refreshing note. I love it and I’m sure you would love it too. Give them a try!
You can easily replace white sugar with unrefined cane sugar and all-purpose flour with light spelt flour, which tastes delicious and has a nutty flavor.
Tried this recipe?Let us know how it was!