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Golden cantucci biscotti stacked on a ceramic plate with whole almonds visible in each slice and a glass of Vin Santo alongside

Cantucci Biscotti Recipe (Tuscan Almond Twice-Baked Cookies)

Classic Tuscan cantucci made with whole almonds, orange zest, and a double bake for authentic crunch. Keeps for up to three weeks in an airtight tin.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 36 cookies
Calories: 78
Ingredients Method Notes

Ingredients
  

  • 300 g 00 flour or plain all-purpose flour plus extra for dusting hands
  • 200 g caster sugar
  • 3 large eggs room temperature
  • 200 g whole skin-on almonds raw, untoasted
  • 1 medium orange orange zest finely grated
  • 1 tsp baking powder
  • 0.5 tsp anise seeds optional but traditional
  • 1 pinch fine salt
  • 1 egg yolk for brushing the logs before first bake
  • 1 tbsp milk for egg wash, mixed with the yolk

Method
 

  1. Heat the oven to 180 C / 355 F. Line a large baking sheet with parchment paper.
  2. Whisk the 3 whole eggs and caster sugar in a large bowl for 2 to 3 minutes until the mixture is pale and slightly thickened.
  3. Add the orange zest and anise seeds (if using) to the egg mixture and stir to combine.
  4. Sift in the flour, baking powder, and salt. Stir with a wooden spoon until a rough, sticky dough forms.
  5. Add the whole almonds and mix until they are evenly distributed through the dough.
  6. Lightly flour your hands. Divide the dough into two equal portions and shape each into a flat log roughly 25 cm / 10 inches long and 4 cm / 1.5 inches wide. Place both logs on the prepared baking sheet with at least 5 cm between them.
  7. Mix the egg yolk and milk to make an egg wash. Brush the tops and sides of both logs evenly.
  8. Bake at 180 C / 355 F for 25 to 28 minutes until the logs are golden brown, firm to the touch, and a skewer inserted in the center comes out clean.
  9. Remove from the oven and let the logs rest on the tray for 10 minutes. Keep the oven on but reduce the temperature to 150 C / 300 F.
  10. Using a sharp serrated knife, cut each log diagonally into slices about 1.5 cm / 0.5 inch thick with a single firm stroke.
  11. Lay the slices cut-side down on the baking sheet in a single layer. Bake at 150 C / 300 F for 15 to 18 minutes, turning them over once halfway through, until both cut faces are dry and pale gold.
  12. Transfer the cantucci to a wire rack and let them cool completely before storing. They will crisp fully as they cool.

Notes

For a richer color and glossier crust, add a second coat of egg wash 10 minutes into the first bake. This is a small step but makes a visible difference in the finished look.