5 from 3 votes
Cantucci - Italian Biscotti
Learn how to make cantucci following the authentic recipe - These traditional Italian biscotti are twice baked and made without butter.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
40
Calories:
61 kcal
Cuisine:
Italian
Ingredients
- 275 grams all-purpose flour
- 145 grams granulated sugar
- 130 grams almonds unpeeled
- 2 egg
- orange zest of 1
- lemon zest of 1
- 1 teaspoon baking powder
- 1 pinch salt
- 1 egg yolk, beaten with a little water
Instructions
- Whisk the eggs, sugar, orange and lemon zest until you have a pale, fluffy mixture.
- Add sifted flour, baking powder and a pinch of salt, and mix until you have a soft dough, then add in the almonds and mix briefly.
- Preheat oven to 360°F / 180℃ and arrange the baking rack onto the middle shelf.
- Divide the dough into two parts and give each part an elongated shape to form a loaf. Brush each loaf with the egg yolk mixture, and transfer to a baking tray covered with parchment paper.
- Bake for approximately 15 minutes or as long as necessary for the loaves rise slightly in size and are cooked through.
- Remove from the oven, let them cool for a few minutes, and cut out the cantucci from each still hot loaf. The cantucci should be about 1.5 cm ( ½ inch) thick and possibly all evenly sized.
- Transfer the biscotti back in the oven and bake them for 15-20 minutes at 150°C / 300℉, turning them halfway through the baking time to ensure they're evenly baked on both sides.
- Remove from the oven and leave to cool in the same baking tray, then serve.
Cup of Yum
Notes
- Please note that for all my baking recipes I like to use gram measurements as it is more accurate. However, US cups are also provided.
- Baking tips
- This is optional, but toasting the almonds adds an extra layer of flavor to the biscotti.
- To simplify your job, you can roughly chop the almonds before adding them to the cookie dough (this helps when you cut the loaves into slices).
- If you want softer biscotti, mix 2 tablespoons of cold butter with the flour, before adding it to the rest of the ingredients.
- For best results, I like to weigh and then sift the flour into the baking bowl, this helps avoid lumps in the dough.
Nutrition Information
Calories
61kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.001g
(0%)
Cholesterol
8mg
(3%)
Sodium
14mg
(1%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
12IU
(0%)
Calcium
17mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 40 Serving
Amount Per Serving
Calories 61
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 8mg | 3% |
| Sodium | 14mg | 1% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 12IU | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.