Luc is absolutely fond of these crisp cantucci biscuits, and I can tell you he’s not the only one here at home. This almond biscotti recipe originally comes from Italy.
The biscuits are baked twice (that’s what bis cotti stands for) in a hot oven which makes the biscuits very crisp and dry.
I once heard an Italian foodie friend of mine say that you can keep them for up to a year if stored in a dry and dark place. No idea if this is true because when I bake these biscuits at home they hardly make it for 24 hours!
They also look great wrapped up as a homemade gift for friends and family!
Almond Biscotti Recipe (Italian Cantucci)
Cantucci are traditionally served with and dipped in vin santo, a fortified Italian wine (pretty close to white port wine). But a cup of coffee or tea will also do. Almonds are mainly used to make these biscuits. I also added a handful of pistachio and some fennel seeds to add extra flavor.
Cantucci, my style!
So for the record: I made 3 cantucci recipes for you. The first recipe is how to make cantucci manually, second recipe using my KitchenAid Stand Mixer Mini and in the third recipe I use my KitchenAid Cook Processor.
I made a recipe video of how to prepare these Italian almond cantucci in my KitchenAid Stand Mixer Mini: scroll down to the second cantucci recipe on this page to watch it!
Enjoy!
The Recipe
- 11 oz plain flour (320 g)
- 1 ½ oz almonds (40 g), peeled
- 1 ½ oz pistachio nuts (40 g), salted
- 3 oz caster sugar (100 g)
- 1 drop vanilla extract
- 1 tsp baking powder
- 2 large eggs
- 1 tsp fennel seeds
- 1 tbsp olive oil
- salt
- Pour the almonds and salted pistachio nuts in a non-stick pan. Place the pan over medium heat and dry roast the nuts gently. Give the pan a good shake every 15 seconds. Do this for 3 to 4 minutes. The nuts should be lightly golden, not blackened or burnt.
- Then remove the roasted nuts from the pan and let them cool down on a cold plate. Add the eggs, the caster sugar, the olive oil, the vanilla extract and the fennel seeds to a large mixing bowl.
- Whisk all the ingredients until foamy and airy. Season the batter with a little pinch of salt. Add the all-purpose flour and the baking powder.
- Stir the batter well into a rather dry dough. Then add the roasted cooled nuts and stir the dough well again.
- Place the dough on a clean surface and start kneading it for a minute. Add extra flour if it still is too sticky. Divide the dough into 2 pieces.
- Roll them into sausage shapes and flatten the top a bit. Put these logs on a baking paper lined baking tray.
- Then bake the biscuit dough in a preheated oven at 356°F (180°C) for 25 minutes. Remove them and let the biscuit logs cool for 5 minutes. Cut them into slices using a very sharp knife, they are surprisingly soft on the inside.
- Carefully place the slices on an oven wire rack. Watch out, they can still break. Bake the biscuits for another 20 minutes in the hot oven at 356°F (180°C). Remove the cantucci biscuits and let them fully cool down. Store them in an airtight jar.
Almond Biscotti Recipe – KitchenAid Stand Mixer Mini
Next recipe: let’s bake some cookies today using my Stand Mixer!
I’ve always loved baking but since I own a gorgeous KitchenAid Stand Mixer Mini (a most gracious gift from KitchenAid Europe, thanks!) I’m stoked and excited to make even more sweet treats!
My husband is a huge cookie, biscuit, pie, cake, tart… you name it – lover. So I’ll surprise him today with a handful of his favorite cookies to dip in his afternoon cup of coffee: crunchy almond cantucci, an Italian delicacy!
Watch my video of how I’m preparing Italian almond cantucci in my KitchenAid Stand Mixer Mini!
The recipe is fairly easy to say the least: place all the ingredients in the bowl of your KitchenAid Stand Mixer Mini and let the lady work her magic. You can find the full ingredients list and recipe description below.
Enjoy!
The Recipe
Super crunchy Tuscan almond cookies, also known as cantucci!
- 1,5 oz almonds (20 g), peeled
- 1,5 oz pistachio nuts (20 g), salted
- 5,5 oz plain flour (155 g)
- 1 drop vanilla extract
- 2 oz caster sugar (55 g)
- 1 tsp fennel seeds (optional)
- ½ tsp baking powder
- 1 tsp olive oil
- 1 large egg
- ½ tsp salt
- Add all the ingredients to the bowl of the KitchenAid Stand Mixer Mini and attach the flat beater. Tilt the mixer head down and set speed 4. Knead the dough for 5 minutes. Stop the speed, tilt the head back up and transfer the dough onto a clean surface.
- Shape the dough into a log shape. Then place the dough in a preheated oven at 356°F (180°C) for 25 minutes.
- Remove the biscuit log and slice it up. Place the biscuits on an oven wire rack and bake them for another 20 minutes at 356°F (180°C), 10 minutes on both sides.
- Then let the biscuits cool and store them in an airtight jar.
Almond Biscotti Recipe – KitchenAid Cook Processor
Time for our third cantucci almond biscotti recipe!
This time prepared in my KitchenAid Cook Processor. I bought the Cook Processor before I had the honour of baking with my Stand Mixer.
The Cook Processor for me was a very clean way of mixing doughs and baking batters thanks to the metal bow land the StirAssist knife. So here is how to make cantucci in your Cook Processor!
Enjoy!
The Recipe
- 1,5 oz almonds (40 g), peeled
- 1,5 oz pistachio nuts (40 g), salted
- 11 oz plain flour (320 g)
- 1 drop vanilla extract
- 1 tsp baking powder
- 3 oz caster sugar (100 g)
- 1 tsp fennel seeds
- 1 tbsp olive oil
- 2 large eggs
- salt
- Pour the almonds and salted pistachio nuts in a non-stick pan. Place the pan over medium heat and dry roast the nuts gently. Give the pan a good shake every 15 seconds. Do this for 3 to 4 minutes. The nuts should be lightly golden, not blackened or burnt.
- Place the StirAssist in the bowl of the Cook Processor and then add the 2 eggs and the sugar.
- Close the lid and set the timer at 20 seconds. Press Start and select speed 3. Then add the all-purpose flour, the baking powder, the vanilla extract, the fennel seeds and the olive oil. Season with a pinch of salt.
- Close the lid again and set the timer at 2 minutes. Press Start and select speed 3. After that, add the cooled roasted almonds and pistachios.
- Close the lid and set the timer at 1 minute. Press Start and select speed 3. Once he biscotti dough is well combined, transfer it onto a clean surface, sprinkle with extra flour and knead the dough quickly for a minute. Then divide the dough into 2 pieces.
- Roll them into sausage shapes and flatten the top a bit. Put these logs on a baking paper lined baking tray.
- Bake the biscuit dough in a preheated oven at 356°F (180°C) for 25 minutes. Remove them and let the biscuit logs cool for 5 minutes. Cut them into slices using a very sharp knife, they are surprisingly soft on the inside.
- Carefully place the slices on an oven wire rack. Watch out, they can still break. Bake the biscuits for another 20 minutes in the hot oven at 356°F (180°C). Remove the cantucci biscuits and let them fully cool down. Store them in an airtight jar.
Raisin Cantucci
One day I wanted to make some cantucci, but I had forgotten to but almonds, flour and pistachios.
So I decided to make biscotti anyway using other ingredients. Another of my leftover bread recipes: raisin biscuits! The leftover bread pancake recipe and bread pudding recipe say: join the club!
I admit I really didn’t know where this one would end up when I started making my bread dough. Literally threw in pretty much everything I had left in my dessert pantry.
Look pretty decent, though!
I got the idea for the biscuits from my Tuscan almond biscotti recipe above: bake the dough, slice it up finely and bake the biscuits a second time. If you’re anxious you’ll burn the raisins you can always cover the biscuits with a sheet of tinfoil.
Break a leg!
The Recipe
Raisin biscuits: lovely cacao and raisin cantucci made with leftover bread!
- 5,5 oz stale bread (155 g)
- 2 tbsp plain flour
- ½ tsp baking powder
- 1 oz raisins (30 g)
- 1 tbsp cacao powder
- 2 oz caster sugar (55 g)
- 1 tbsp olive oil
- 1 small egg
- salt
Cut the bread crusts into very small dice. Roughly chop or shred the softer bread inside and transfer it together with the chopped crusts to a clean blender. Add the caster sugar and the olive oil. Pulse well into a fine and moist crumble. Add the egg.
- Pulse again. Add the plain flour, baking powder and a little pinch of salt. Blend well again. Transfer the moist bread dough to a large mixing bowl and add the raisins.
- Stir well and add the cocoa powder.
- Stir firmly to make sure that the cacao powder is fully incorporated into the dough. Transfer the wet bread dough to a sheet of baking paper. Shape it into a long log.
- Bake the biscuit raisin log in a preheated oven at 356°F (180°C) for 25 minutes. Remove it from the hot oven and carefully cut it into even biscuits. Place them on a wire rack.
- Then bake them for another 20 minutes in the hot oven at 356°F (180°C). Let the biscuits cook fully before serving.
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