Cantuccini: Classic Tuscan Biscotti

Total Time
Prep 15 mins
Cook 40 mins

Posted for Zaar World Tour 2006 Another recipe from Nick Malgieri

Ingredients Nutrition


  1. You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
  2. Set a rack in the middle level of the oven and preheat to 350 degrees.
  3. In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
  4. Stir in the almonds.
  5. In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
  6. Continue to stir until a stiff dough forms.
  7. Scrape the dough out onto a lightly floured work surface and divide it in half.
  8. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
  9. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
  10. Press down gently with the palm of your hand to flatten the logs.
  11. Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
  12. The logs are done when pressed with fingertip they feel firm.
  13. Place the pan on a rack and let the logs cool completely.
  14. Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
  15. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
  16. Arrange the biscotti on the prepared pans, cut side down.
  17. It isn't necessary to leave space between them.
  18. Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
  19. Cool the pan on a rack.
  20. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.


Most Helpful

Wonderful biscotti! I used gluten free flour (1/3 white rice flour, 1/3 sweet rice flour, 1/3 tapioca starch and 1 teaspoon xanthan gum) which worked great, just like the "normal" thing. Didn't change anything else and will definitely make them again! Thanks for posting!
Made for ZWT 7 Italy for Count Dracula And His Hot Bites.

Mia in Germany June 03, 2011

This is a fantastic base recipe. Not sweet enough for me personally but I don't know what the traditional cantuccini are like in sweetness compared to the lazzaroni, which I suppose is sugared up for most palettes. Super texture dough to work with compared to other sticky recipes, there are too many of those. Instead of working it on a floured surface I put the dough onto the cookie sheet and shaped with damp hands. Worked great :)

florenceandthebot March 31, 2016

These are the most authentic Cantuccini di Prato that I've ever made. Best to rough chop the almonds first. Make sure the loaves are 12 " long and 2" wide and about 1" high. Cool completely and slice carefully..about 1/4"-1/2" thick before they go back into the oven.

serafinadellarosa February 21, 2012

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