Baking Almond Cantucci - Classic Cookies
Almond Cantucci are cookies that are said to have originated in Prato, Italy. Often called biscotti (which actually means any cookie in Italian), these are one of my favorite sweets to eat and bake. In the U.S. I used to bake cantucci for all sorts of special occasions, especially during the holidays. Ironically, now that we live in Italy, I don’t make them anymore because they are ubiquitous here. And let me tell you, they are all good!
The basic almond cantucci is a delicious cookie that contains very basic ingredients, but you can add flavors that can add nuance and brightness. In this particular recipe I use anise seeds, lemon and orange peel which make the cookies more complex. You can eat them straight, with a cup of coffee or, as many Italians do, dip them in sweet wine. Virginia likes to dip them in any wine!!!
The Recipe
4 whole eggs + 1 beaten egg for brushing the cookie logs
1 lb (500 g) all purpose flour
12 oz (350 g) sugar + some “large” sugar for sprinkling on the egg-washed logs
7 oz (200 g) whole almonds
1 tablespoon unsalted butter
1 oz (15 g) vegetable oil
pinch of salt (1/8 teaspoon)
2 teaspoons baking powder
Anise seeds or fresh vanilla bean or both
I add orange peel in this particular recipe
You will need a large baking sheet and cooling rack. If possible, use parchment paper which simplifies baking the cookies. Also, if you have
Assemble the Ingedients
Making the Dough
I make the dough by hand. You can use a mixer if you want, but there’s something very satisfying in using your hands. Truly, it’s not difficult. Place the flour on a work surface, make a well, add the salt, sugar, butter & oil. Beat the eggs in the well then incorporate the flour little by little, mixing the ingredients together. At the end, add the almonds and the baking powder. Work the dough until it’s smooth. At this point I divide the dough into 4 pieces. I then divide the 1st quarter into 2 pieces.
Baking the Cantucci
Roll the dough into two long pieces (ropes). Place them on a baking sheet, then brush them with a beaten egg and sprinkle with any large sugar you have. Bake for about 40 minutes at 350 F (180 C) until golden brown. Take them out of the oven. Let the logs cool until you can safely handle them (a few minutes), then cut each log into 1/2 inch pieces. Put them on the baking sheet and bake again for about 10 minutes. And there you go!
I sincerely hope you try this recipe! Once you make them for the first time and your kitchen fills with the aroma of baked biscotti, you’ll be making these on a regular basis!
