Authentic Cantuccini (Italian Biscotti) Recipe
Step-by-step guide to making Tuscan cantuccini (aka Italian Biscotti).
Ingredients
- 2.5 scant cups all-purpose flour (300 g)
- 3/4 cup granulated sugar (150 g)
- 3/4 cup + 1 Tbsp almonds (125 g)
- 2 large eggs
- 1 egg yolk for egg wash
- 1/2 tsp baking powder
- 1 Tbsp Vin Santo
- 1 pinch salt
Instructions
- Preheat the oven to 350 F (180 c) oven.
- In a large bowl or in a stand mixer, combine the flour, sugar, salt and baking powder.
- Add the eggs, one at a time followed by the Vin Santo. At first, it should look very crumbly, almost like a thick cornmeal. Once you start working it with your hands it will come together.
- Turn the dough out onto a clean surface and knead lightly with your hands until the dough comes together. If the dough is too dry and doesn’t come together into a ball add a teaspoon of water at a time until it does.
- Add the almonds and continue to knead until they are well incorporated into the dough. Keep in mind that it’s perfectly normal for the almonds to fall out as you start to work them in - just stuff them back into the side of the dough and keep kneading. Sometimes not all the almonds make it in because the dough is a bit dryer (depends on egg size and flour brand) and that’s perfectly fine.
- Dust your work surface lightly with flour (if the dough is sticking) and roll the dough into two logs about ¾ inch (2 cm) high and 1 ½ inch (4 cm) wide, slightly pressing them down on the top so they are slightly flattened.
- Arrange logs on a baking sheet at least 2-3 inches (5-8 cm) apart.
- Beat the remaining egg yolk with ½ teaspoon of water and brush all over the top and sides of the logs.
- Bake for 20-25 minutes until lightly brown.
- Remove and let cool for about 10 minutes. Cut into slices with a sharp knife slightly on the bias about ½ inch (1.5 cm).
- Return the cantuccini cut side up to the baking sheet and bake again for 10-15 minutes, checking to be sure they don’t burn on the bottom. When you take them out, they will still be soft but as they cool they will harden up.
- Transfer to a wire rack to cool.
Notes
Substitutions:
- Add another sweet wine instead of Vin Santo.
- Use baking flour (known as 00 flour in Italy) instead of all-purpose.
- Add 1 teaspoon vanilla instead of the Vin Santo.
- Add the zest of a lemon or orange for a citrusy kick (not very traditional but I do think it’s a nice addition)
- Think of these cookies as a blank canvas if you are feeling creative and want to create your own version of these cookies. Try adding less traditional flavors such as candied ginger or raisins. You could even dip or drizzle them with chocolate.
- Other ideas for substitutions:
- chocolate
- walnuts
- pistachios
- hazelnuts
- candied orange peel
- Use room temperature eggs, if possible.
- Use an oven thermometer to be sure your oven temperature is accurate.
- If you find the dough is sticking to the board as you shape your logs, add an extra bit of flour.
- If the dough is too dry (which can happen depending on the type of flour and size of your eggs), try adding a Tablespoon or two of water to the dough.
- To make regular size cantucci, form thicker logs. You will need to increase the baking time for cantucci.
- If you plan on serving these to small children I suggest you roughly chop the nuts before adding them (you may be able to tell from my pictures that I did this because I have toddlers).
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