Italian Soft Cantucci
User Reviews
4.8
15 reviews
Excellent
Italian Soft Cantucci
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These Soft Cantucci, are a delightful variation of the beloved Italian biscuit. They have a tender and soft texture that almost melts in your mouth.
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Ingredients
- 1⅔ cups all purpose flour
- ¾ teaspoon baking powder
- 1 pinch salt
- 1 tablespoon zest orange or lemon
- ½ cup +1½ tablespoons granulated sugar (119 grams total if you double or triple the recipe then double or triple this amount)
- 5½ tablespoons butter (if you use unsalted butter then add ¼ teaspoon of salt)
- 1 large egg (room temperature)
- ½ teaspoon vanilla
- ½ cup whole almonds (toasted)
Instructions
- Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
- Place nuts in a single layer on an ungreased baking sheet. Bake in the pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.
- In the stand mixer or large bowl whisk together the flour, baking powder, salt and zest.
- Add the sugar and butter cut in pieces, start to mix with the flat beaters, then add the egg and vanilla, mix until combined. Add the almonds and combine.
- Move the dough to a flat surface and form into a log approximately 12 inches/32 cm, place on the prepared baking sheet. Bake for approximately 30-35 minutes or until golden and baked through, check with a toothpick to make sure it is baked completely. Let the log cool completely then cut into slices with a sharp knife and serve. Enjoy!
- If you prefer hard cantucci, then after baking the log let it sit approximately 10-15 minutes, then slice into ½-¾ inch (1½-2 cm) slices. Place the slices cut side up again on the cookie sheet and bake for 5-8 minutes or until dried, if you want you can turn them after 5 minutes and bake for another five on the other side. Let cool 5-10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- I actually made this recipe three times testing it to get the perfect soft cantucci. I ended up making a longer log then shown and I did get 18 biscuits.
- The dough can also be made without a mixer, follow the instructions using a wooden spoon or rubber spatula instead of the mixture, when almost combined, move to a flat surface and gently knead to combine. It might also be easier to knead the almonds into the dough rather than using a spoon or spatula.
- The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if you wish to dip them in chocolate. Stored properly, they will last up to two weeks.
- Place the completely cooled biscotti in a freezer safe bag or container and freeze. The will keep for up to 3 months in the freezer. Thaw on the kitchen counter.
Nutrition Information
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Calories
126kcal
(6%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
20mg
(7%)
Sodium
34mg
(1%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
123IU
(2%)
Vitamin C
0.5mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18biscuits
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 34mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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