Cantucci

Cantucci, also known as Biscotti di Prato, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
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Cantucci

Ingredients - Serves 24

Let's Get Started

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the melted butter, eggs, and almond extract. Pour this into the flour mixture and stir until combined.
  4. Fold in the almonds.
  5. Divide the dough in half and shape each half into a log about 12 inches long. Place the logs on the prepared baking sheet.
  6. Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.
  7. Remove from the oven and let cool for 10 minutes. Then, using a sharp knife, cut the logs into 1/2-inch slices.
  8. Arrange the slices on the baking sheet and bake for another 15 minutes, or until golden and crisp.
  9. Let the cantucci cool completely before serving. They can be stored in an airtight container for up to 2 weeks.

Dietary Info

  • Dish Type: Dessert
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Calories: 150
  • Fat: 5g
  • Carbs: 20g
  • Protein: 3g
  • Sodium: 80mg
  • Sugar: 10g