📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with these authentic Cantuccini, the iconic twice-baked almond biscuits of Prato. Characterized by their signature crunch and the warm aroma of orange zest and vanilla, these golden batons are designed for the art of slow living. Unlike softer cookies, these are crafted to be sturdy, making them the perfect vessel for soaking up the honeyed notes of a fine Vin Santo or a robust espresso.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 1 cup Granulated sugar (superfine works best)
- 1 teaspoon Baking powder
- 1/4 teaspoon Sea salt (fine grain)
Wet Ingredients & Aromatics
- 3 pieces Large eggs (room temperature)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1/2 teaspoon Almond extract (for depth of flavor)
- 1 tablespoon Orange zest (freshly grated)
- 1 tablespoon Honey (mild floral honey)
The Crunch & Finish
- 1 1/4 cups Whole raw almonds (unpeeled/skin-on)
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Water (to thin the egg wash)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.
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3
In a separate medium bowl, beat the 3 eggs with the melted butter, vanilla extract, almond extract, orange zest, and honey until the mixture is smooth and slightly frothy.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a sturdy spatula or wooden spoon, stir until a sticky dough begins to form.
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5
Fold in the whole almonds, ensuring they are evenly distributed throughout the dough. The dough will be quite tacky; this is normal.
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6
Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. With floured hands, shape each portion into a log approximately 12 inches long and 2 inches wide.
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7
Place the logs onto the prepared baking sheet, leaving at least 3-4 inches of space between them as they will spread during baking.
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8
Whisk the egg yolk and water together in a small bowl. Lightly brush the top and sides of each log with this egg wash for a beautiful golden sheen.
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9
Bake for 25-30 minutes, or until the logs are firm to the touch and a light golden brown. Remove from the oven and let the logs cool on the pan for exactly 10 minutes.
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10
Lower the oven temperature to 300°F (150°C). Transfer the logs to a cutting board.
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11
Using a sharp serrated knife, cut the logs crosswise on a slight diagonal into 1/2-inch thick slices. Use a gentle sawing motion to avoid crushing the almonds.
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12
Arrange the slices cut-side down back onto the baking sheet. Bake for another 10 minutes.
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13
Flip the biscotti over to the other cut side and bake for a final 10 minutes. They should feel dry and crisp.
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14
Transfer the finished Cantuccini to a wire rack to cool completely. They will continue to harden as they cool, achieving their signature crunch.
💡 Chef's Tips
Always use a serrated knife (bread knife) to slice the logs; this prevents the almonds from popping out and ensures clean cuts. If the logs crumble too much when slicing, they are likely too hot; wait another 2-3 minutes before continuing. For a nut-free version, you can substitute the almonds with dried cranberries or chocolate chips, though this departs from the traditional Prato style. Store the cooled biscotti in an airtight container; because they are twice-baked and low in moisture, they will stay fresh for up to 3 weeks. To ensure the best flavor, lightly toast your raw almonds in a pan for 5 minutes before adding them to the dough.
🍽️ Serving Suggestions
Serve the traditional way with a small glass of Vin Santo (Italian dessert wine) for dipping. Pair with a frothy Cappuccino or a dark Espresso for a classic Italian breakfast or mid-afternoon treat. Dip one end of the cooled biscotti in melted dark chocolate and sprinkle with sea salt for an indulgent gift. Crumble any broken pieces over vanilla gelato or panna cotta for added texture. Serve alongside a cheese plate featuring aged Pecorino and honey to balance the sweetness.