Servings
Font
Back
4.8 from 15 votes

Italian Soft Cantucci

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 18 biscuits
Calories: 126 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

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

    Cup of Yum
  1. Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
  2. 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.
  3. In the stand mixer or large bowl whisk together the flour, baking powder, salt and zest.
  4. 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.
  5. 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!
  6. 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

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

% 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.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register