Classic Italian Almond Biscotti: Cantucci Biscotti Recipe

Indulge in the classic Italian treat with this Cantucci Biscotti recipe. These twice-baked almond cookies are perfect for dipping in coffee or enjoying on their own. With a crunchy texture and a hint of sweetness, they make for a delightful snack or dessert. This recipe is simple to follow and requires just a few basic ingredients. Impress your guests or treat yourself with these homemade Cantucci Biscotti!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup whole almonds

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and vanilla extract until well combined.
4. Gradually add the egg mixture to the dry ingredients, stirring until a dough forms.
5. Fold in the almonds until evenly distributed throughout the dough.
6. Divide the dough into two equal portions.
7. Shape each portion into a log, approximately 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, leaving space between them.
9. Bake for 25-30 minutes, or until firm and lightly golden on top.
10. Remove from the oven and let cool for 10 minutes.
11. Using a sharp knife, slice the logs into 1/2 inch thick slices.
12. Arrange the slices on the baking sheet, cut-side down.
13. Bake for an additional 10-15 minutes, or until the biscotti are crispy and golden.
14. Allow the Cantucci Biscotti to cool completely before serving or storing in an airtight container.

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