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Traditional Tuscan Almond Cantucci Biscotti (Twice-Baked Dipping Cookies)
The quintessential Tuscan twice-baked biscotti packed with crunchy unpeeled whole almonds, scented with orange zest and pure vanilla, traditionally dipped into sweet wine or coffee.
Prep
20 min
Cook
35 min
Total
55 min
Oven
180°C (160°C vent.)
Ingredients
servings
8
- Whole unblanched raw almonds180 g
- All-purpose wheat flour280 g
- Granulated sugar180 g
- Whole eggs2 pc
- Grated orange zest1 tsp
- Baking powder1 tsp
- Fine salt1 pinch
Preparation Steps
1
Preheat oven to 180°C. Toast almonds on a tray for 5 minutes, then cool.
5 min timer
2
Whisk eggs with sugar, orange zest, and pinch of salt. Fold in flour sifted with baking powder and whole almonds. Shape into two flat 4-cm logs on a lined sheet and bake for 20-22 minutes at 180°C.
22 min timer
3
Remove logs, cool for 5 minutes, then slice diagonally into 1.5-cm cookies with a serrated knife. Lay cookies flat on the sheet and bake 10-12 minutes more at 150°C until dry and crisp.
12 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
7g
Carbohydrates
41g
Fat
10g
Allergens
GlutenEggsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
