Almond biscotti (cantucci) are the ultimate crunchy treat, with toasted almonds and a zesty lemon flavor that makes them irresistible. Perfect for dipping into coffee or tea, these traditional Italian biscotti are simple to make and sure to satisfy any sweet craving. They're a must-try for biscotti lovers!
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Almond biscotti (cantucci) are traditional twice-baked Italian cookies made with toasted, whole almonds and a hint of lemon. In my Italian family, these biscotti have a special place in our hearts, starring at family gatherings, holiday celebrations, and shared over long conversations and a cup of espresso.
What sets this recipe apart is the perfect balance between tradition and a lighter, more delicate texture. Unlike some biscotti recipes, which can be hard and difficult to eat, this recipe yields a perfectly crisp, yet lighter texture that still maintains the satisfying crunch biscotti are known for. If you're craving authentic biscotti flavor, with a lighter, crispy texture, this recipe is perfect for you!
For more delicious biscotti recipes, check out this walnut biscotti, inspired by my nonni's recipe that has been in my family for over 50 years! You can also try these pumpkin biscotti, baked with warm spices and drizzled with a sweet glaze. If you're looking for more delicious Italian cookies, you'll love these pignoli cookies, Italian wedding cookies, and savoiardi (Italian ladyfingers)!
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Ingredients
Ingredient Notes:
- Almonds: whole, raw, and unpeeled almonds are key to classic cantucci. The almonds are toasted in the oven, then cooled completely before mixing into the dough. They retain their crunch during baking, ensuring the classic crispness that biscotti are known for!
- Unsalted butter: the butter should be softened to room temperature (not melted) so it blends well with the other ingredients. I prefer using grass-fed butter because it gives the cantucci a richer flavor. Grass-fed butter may also be higher in omega-3 fatty acids, antioxidants, and certain vitamins when compared with conventional butter.
- Eggs: the eggs should also be at room temperature so they blend well into the ingredients. I love using pasture-raised eggs because they give the biscotti a richer flavor. They're one of my secret ingredients when baking Italian desserts, like this unbelievably rich and creamy chocolate ricotta cake! Pasture-raised eggs may also be higher in omega 3s and other nutrients.
- All-purpose flour: it's important to accurately measure the flour when baking biscotti. I prefer to measure in grams, using a food scale. If you don't have one, the "spoon and level" method works great. Simply spoon the flour into a measuring cup without packing it down. Then level off the top with the back of a knife for the perfect measurement.
- Lemon zest: adding lemon zest enhances the flavor and complements the almonds. To zest the lemon, simply use a microplane or fine grater to gently scrape the outer peel, avoiding the bitter white pith underneath. If you have any zest left over, you can use it to make these lemon blueberry cookies!
- Almond extract: this adds a deeper, concentrated almond flavor that enhances the nuttiness of the toasted almonds. Almond extract is one of my favorite ingredients for Italian baking, as seen in my Italian almond cake and pignoli cookies. You can omit it if you don't have any on hand. The biscotti will still be delicious, but will have a lighter almond flavor.
See recipe card for quantities.
Substitutions and Variations
- Use a different nut: although cantucci are traditionally made with whole almonds, the beauty of Italian baking is you can always make it your own! You can use sliced or chopped almonds instead. If you prefer to use a different nut, pecans, hazelnuts, or pistachios are great options.
- Add a different zest: you can use orange zest instead of lemon. This will give the biscotti a warmer, slightly sweeter citrus flavor
- Dip or drizzle with chocolate: add a rich, balancing contrast to the sweet biscotti by dipping or drizzling them with melted dark chocolate. It's an easy way to make them feel a bit more indulgent - perfect for gifting or serving with coffee!
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper (image 1).
- Spread the almonds evenly on the prepared baking sheet. Toast them in the oven for 8 to 10 minutes until golden, stirring halfway through (image 2). Remove from the oven, but do not turn it off. Let the almonds cool completely before mixing them into the dough.
- In a large bowl, whisk the all-purpose flour, baking powder, and kosher salt until combined (image 3). Set aside.
- Using a handheld or stand mixer with a paddle attachment, mix the cane sugar and lemon zest together on medium speed for about 30 seconds, until fully incorporated (image 4a). Then add the butter and beat on medium-high for about 2 minutes, until light and fluffy (image 4b).
- With the mixer on medium speed, beat in the eggs one at a time until combined. Then mix in the vanilla and almond extracts (image 5).
- With the mixer on slow speed, gradually add the dry ingredients into the wet mixture until combined (image 6a). Then use a spatula to fold in the almonds by hand, until evenly distributed (image 6b).
- Cover the dough and chill for 30 minutes. Then divide into two equal pieces and place them on a baking sheet lined with parchment paper. Shape into two logs measuring 10 inches long, 3 inches wide, and 1 inch thick. Ensure the logs are spaced at least 3 inches apart so they don't spread into each other while baking (image 7).
- Bake for 20 to 25 minutes, or until they form lightly golden loaves with small cracks along the top (image 8). Remove from the oven, but do not turn it off. Let the loaves cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Lower the oven temperature to 320°F (160°C). Once the loaves are cool, use a sharp, serrated knife to diagonally cut into ½-inch thick slices, using a gentle sawing motion (image 9a). Place the slices cut side down on a baking sheet lined with parchment paper (image 9b). You may need to use two baking sheets or bake the biscotti in batches.
- Bake for 5 to 10 minutes. Then flip over the biscotti and bake for another 5 to 10 minutes until golden and crisp (image 10), watching carefully so they don't burn. The biscotti will harden more as they cool. Allow to cool on the baking sheet for about 5 minutes before carefully transferring to a wire rack to continue cooling. Enjoy!
Storage
Almond biscotti (cantucci) can be stored for up to 2 weeks in an airtight container. For longer storage, freeze them for up to 3 months. Place parchment paper between the layers and use an airtight container or freezer-safe bag to maintain freshness.
For more helpful tips on how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert Tips
- Mix the cane sugar and lemon zest together first, before adding the butter. This releases the natural oils from the zest, infusing the sugar with bright, citrusy flavor. It's a simple step that enhances the overall taste of the biscotti, ensuring lemon flavor is evenly distributed throughout the dough.
- Cool the loaves completely before slicing to prevent breakage around the whole almonds. A sharp serrated knife and a gentle, sawing motion go a long way in keeping each biscotti beautiful and intact!
- Chill the dough for 30 minutes before shaping into logs. This allows the flavors to develop and makes it easier to shape. A well-chilled dough also holds together better during baking and slicing, especially with whole almonds inside.
FAQ
Biscotti simply means "twice-baked" in Italian and refers to any crisp, twice-baked cookie traditionally enjoyed with a glass of Vin Santo (an Italian dessert wine). Cantucci (or cantuccini) are a specific type of biscotti from Tuscany, traditionally made with whole almonds and twice-baked. In the US, biscotti has become a general term for this style of cookie, but cantucci refers specifically to the classic Tuscan version.
Biscotti often break during slicing if the loaves are still warm or if a dull knife is used. Almond biscotti (cantucci) are especially prone to breakage because of the whole almonds inside. This recipe includes several safeguards to prevent that. Chilling the dough before baking helps the loaves hold together, and cooling the loaves completely before slicing is key. Be sure to use a sharp serrated knife and slice with a gentle, sawing motion. With these steps in place, you should end up with beautiful biscotti slices every time!
Although these biscotti are slightly softer than some other recipes, they still have the traditional crunch that biscotti are known for. If your biscotti feel too soft, they may need a bit more time in the second bake. Be sure they're fully dry when removing them from the oven, and let them cool completely, as they will continue to crisp up. If they're still too soft after cooling, you can return them to a 250°F (121°C) oven for a few more minutes, watching carefully so they don't burn.
Related
Looking for more Italian biscotti recipes? Try these favorites:
Pairing
Want to make a meal out of it? Here are my favorite, classic Italian dishes to serve with almond biscotti:
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Recipe
Almond Biscotti (Cantucci)
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Ingredients
- 1 cup almonds (raw, whole, unpeeled)*
- 3 cups all-purpose flour *
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup cane sugar
- 1 tablespoon lemon zest (about 1 medium lemon)*
- ½ cup unsalted butter (softened to room temperature)*
- 3 large eggs (room temperature)*
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract *
Instructions
- Preheat oven and prepare a baking sheet: preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
- Toast the almonds: spread the almonds evenly on top of a prepared baking sheet. Toast them in the oven for 8 to 10 minutes until golden, stirring halfway through. Remove the almonds from the oven, but do not turn it off. Let the almonds cool completely before adding them to the dough.
- Whisk the dry ingredients: in a large bowl, whisk the all-purpose flour, baking powder, and kosher salt until combined. Set aside.
- Cream the butter, sugar, and lemon zest: using a handheld or stand mixer fitted with a paddle attachment, mix the cane sugar and lemon zest together on medium speed for about 30 seconds, until fully incorporated. Then add the butter and beat on medium-high until light and fluffy, about 2 minutes.
- Add the eggs and extracts: with the mixer on medium speed, beat in the eggs one at a time until combined. Then mix in the vanilla and almond extracts.
- Combine the wet and dry ingredients: with the mixer on low speed, gradually add the dry ingredients into the wet mixture until combined. Then use a spatula to fold in the almonds by hand until they are evenly distributed throughout the dough.
- Chill the dough, then shape into logs: cover the dough and chill for 30 minutes. Then divide the dough into two equal pieces and place on a baking sheet lined with parchment paper. Shape into two logs measuring 10 inches long, 3 inches wide, and 1 inch thick. Ensure the logs are spaced at least 3 inches apart so they don't spread into each other as they bake.
- First bake: place in the 350℉ (177℃) oven and bake for 20 to 25 minutes, or until they form lightly golden loaves with small cracks along the top. Remove from the oven, but do not turn it off. Allow the loaves to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
- Lower the oven temperature and slice the biscotti: decrease the oven temperature to 320℉ (160℃). Once the loaves are cool, use a sharp, serrated knife to diagonally cut into ½-inch thick slices, using a gentle sawing motion. Place the slices cut side down on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake the biscotti in batches.
- Second bake: place in the oven and bake for 5 to 10 minutes. Then flip over the biscotti and bake for another 5 to 10 minutes until golden and crisp, watching carefully so they don't burn. They will harden more as they cool. Allow to cool on the baking sheet for about 5 minutes before carefully transferring to a wire rack to continue cooling. Enjoy!
Video
Notes
- Almonds: you can use sliced or chopped almonds instead. Or you could use a different nut altogether; pistachios, hazelnuts, or pecans would be delicious.
- All-purpose flour:Â it's important to measure the flour accurately for best results. I prefer to measure the flour in grams using a food scale (toggle to "Metric" in the Ingredients section for the amount in grams). You can also use the "spoon and level" method. Simply spoon the flour into a measuring cup without packing it down. Then use the back of a knife to level out the top.
- Lemon zest:Â to zest a lemon, use a microplane or fine grater to scrape the outer part of the peel, avoiding the bitter white pith underneath. You can substitute with orange zest, which gives the biscotti a slightly sweeter citrus flavor.
- Butter and eggs:Â both should be at room temperature so they mix well with the other ingredients. I remove them from the refrigerator 30 minutes before using so they have time to come up to temperature.
- Almond extract:Â you can omit this if you don't have any on hand. The biscotti will still be delicious, but will have less of an almond flavor.
- Dip or drizzle with dark chocolate: one of my favorite variations is to dip or drizzle these biscotti with dark chocolate. It pairs well with the almonds and citrus! Simply chop 8 ounces (226 grams) of dark chocolate and place in a heatproof bowl. Melt it gently using a double boiler, or in the microwave in 15 second intervals, stirring in between until smooth. Then dip or drizzle the biscotti to your liking!
- Storage:Â the biscotti can be stored in an airtight container for up to 2 weeks. For longer storage, freeze them for up to 3 months. Place parchment paper between the layers and store in an airtight container or freezer-safe bag.Â
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my Italian almond biscotti as much as my family does! I love these cantucci because they are perfectly crisp, and bursting with authentic almond and lemon flavor. Let me know what you think!