Almond Biscotti (Cantucci)

5 from 1 vote

Almond Biscotti (Cantucci)

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!

Prep Time30

Cook Time55

Chill Time30

Total Time1 55

Course: Dessert

Cuisine: Italian

Keyword: almond biscotti, biscotti, cantucci

Servings: biscotti

Calories: 166kcal

Author: Maria D'Errico

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 *

US Customary - Metric

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: 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: 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: 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: 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: 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.

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