Tuscany Dessert
Cantucci
Make cantucci with almonds, eggs, flour, sugar, orange zest, and a twice-baked crisp Tuscan texture.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 10
- Level
- Moderate
Instructions
- Heat the oven to 180 C and line a baking sheet with parchment.
- Mix flour, sugar, baking powder, salt, orange zest, and almonds.
- Beat eggs, yolk, and vanilla, then stir into the dry ingredients to make a firm dough.
- Shape into two logs on the baking sheet.
- Bake until set and lightly golden, then cool for 10 minutes.
- Slice diagonally with a serrated knife.
- Bake the slices again until dry and crisp.
This cantucci recipe makes crisp Tuscan almond biscotti with orange zest and a twice-baked texture. The first bake sets the logs, and the second bake dries the slices into cookies that keep well.
Why This Cantucci Recipe Works
Whole almonds give crunch while a firm dough holds its shape. Cooling the logs briefly before slicing keeps the pieces neat instead of crumbly.
Key Tips
- Use a serrated knife and gentle sawing motion for clean slices.
- Bake the second time longer for very crisp dipping cookies.
- Store fully cooled cantucci in an airtight tin.
Variations and Serving Ideas
The same technique helps when you want Italian almond biscotti, Tuscan biscotti, and cantucci biscuits. Keep the character of Cantucci in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
Tuscany Dessert biscottialmondsbakingmake-ahead
