My husband Luc is absolutely fond of these crisp cantucci biscuits, and I can tell you that he is not the only one here at home. This almond biscotti recipe Italian style… originally comes from Italy of course!
And what makes them so irresistible?
Well these crunchy biscuits are baked twice in a hot oven which makes the biscuits very crisp and dry. That is what bis cotti stands for.
Twice baked.
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!
Best Italian Almond Biscotti Recipe (Italian Cantucci)
Cantucci are traditionally served with and dipped in vin santo.
That is 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.
Video Recipe
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!
Best Italian Almond Biscotti Recipe Easy
Here's an Italian delicacy to try at home: my almond biscotti recipe! Super crunchy Tuscan almond cookies, also known as cantucci!
- 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
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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.
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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.
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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.
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Stir the batter well into a rather dry dough. Then add the roasted cooled nuts and stir the dough well again.
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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.
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Roll them into sausage shapes and flatten the top a bit. Put these logs on a baking paper lined baking tray.
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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.
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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.
Best Italian Almond Biscotti Recipe – KitchenAid Stand Mixer Mini
Next recipe: let’s bake some cookies today using my Stand Mixer!
I have always loved baking but since I own a gorgeous KitchenAid Stand Mixer Mini (a most gracious gift from KitchenAid Europe, thanks!) I am 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 will surprise him today with a handful of his favorite cookies to dip in his afternoon cup of coffee: this almond biscotti recipe or cantucci, an Italian delicacy!
The first time that I stumbled upon an almond biscotti recipe Giada de Laurentiis was the chef behind it!
And I loved them.
Video Recipe
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!
Best Italian Almond Biscotti Recipe Easy
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
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1) 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.
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2) Shape the dough into a log shape. Then place the dough in a preheated oven at 356°F (180°C) for 25 minutes.
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3) 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.
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4) Then let the biscuits cool and store them in an airtight jar.
Best Italian 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!
Best Italian Almond Biscotti Recipe Easy
Here's an Italian delicacy to try at home: my almond biscotti recipe! Super crunchy Tuscan almond cookies, also known as cantucci!
- 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.
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Place the StirAssist in the bowl of the Cook Processor and then add the 2 eggs and the sugar.
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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.
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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.
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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.
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Roll them into sausage shapes and flatten the top a bit. Put these logs on a baking paper lined baking tray.
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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.
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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.
Who invented cantucci?
The first real recipe for cantucci dates back to the second half of the 18th century and was written by Amadio Baldanzi, a presbyter and doctor.
Most of his studies remained unpublished, except for the “Ristretto delle memorie della città di Prato che conducono all’origine della chiesa di S. Maria delle Carceri”. This manuscript contains the first documented recipe for cantucci, also known as biscotti alla genovese.
It is still kept in the State Archives of Prato.
However it was the pastry chef from Prato, Antonio Mattei, who turned these biscuits into a sensation. In 1858, he established Biscottificio Mattei, a family biscuit factory in Prato. The company is one of the best-known producers of cantucci.
How long can I keep cantucci?
According to Fine Dining Lovers, modern cantucci can be kept for up to 2 weeks before they start to go past their best.
However, Italian Recipe Book suggests that if stored in a cookie jar or any other airtight container, cantucci can keep for up to a month.
It is worth noting that they probably won’t last that long because they are really so delicious! Here at home I would say that my batch of cantucci will last for 48 hours max. Every time I make my almond biscotti recipe, I tend to make more than last time but to no avail.
48 hours it is!