4 Reviews

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.

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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 :)

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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.

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serafinadellarosa February 21, 2012

I can't believe that I'm the first to try these wonderful cookies! Aside from using sliced almonds because I didn't have any whole ones I used Splenda for the sugar and just egg white for the egg. I made a 20 cookie amount and got 16. I guess that I could have cut them a touch thinner but I didn't want to, lol. These not to sweet cookies (if you want sweet cookies you'll need to add more sugar or Splenda) are hard to put down! I ate 2 just so that I could review them (yeah, right!) and it was hard not to grab 6 more. I used the min times given for both bakings and that worked perfectly for me. The small size will fit beautifully into my coffee cup :D. Made for ZWT4

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Annacia June 15, 2008
Cantuccini: Classic Tuscan Biscotti