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    You are in: Home / Italian / Cantuccini: Classic Tuscan Biscotti Recipe
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    Cantuccini: Classic Tuscan Biscotti

    Cantuccini: Classic Tuscan Biscotti. Photo by Mia in Germany

    1/3 Photos of Cantuccini: Classic Tuscan Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Charlotte J's Note:

    Posted for Zaar World Tour 2006 Another recipe from Nick Malgieri

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    Units: US | Metric


    1. 1
      You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
    2. 2
      Set a rack in the middle level of the oven and preheat to 350 degrees.
    3. 3
      In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
    4. 4
      Stir in the almonds.
    5. 5
      In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
    6. 6
      Continue to stir until a stiff dough forms.
    7. 7
      Scrape the dough out onto a lightly floured work surface and divide it in half.
    8. 8
      Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
    9. 9
      Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
    10. 10
      Press down gently with the palm of your hand to flatten the logs.
    11. 11
      Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
    12. 12
      The logs are done when pressed with fingertip they feel firm.
    13. 13
      Place the pan on a rack and let the logs cool completely.
    14. 14
      Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
    15. 15
      Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
    16. 16
      Arrange the biscotti on the prepared pans, cut side down.
    17. 17
      It isn't necessary to leave space between them.
    18. 18
      Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
    19. 19
      Cool the pan on a rack.
    20. 20
      Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

    Ratings & Reviews:

    • on June 03, 2011


      Wonderful biscotti! I used gluten free flour (1/3 white rice flour, 1/3 sweet rice flour, 1/3 tapioca starch and 1 teaspoon xanthan gum) which worked great, just like the "normal" thing. Didn't change anything else and will definitely make them again! Thanks for posting!
      Made for ZWT 7 Italy for Count Dracula And His Hot Bites.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2012


      These are the most authentic Cantuccini di Prato that I've ever made. Best to rough chop the almonds first. Make sure the loaves are 12 " long and 2" wide and about 1" high. Cool completely and slice carefully..about 1/4"-1/2" thick before they go back into the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2008


      I can't believe that I'm the first to try these wonderful cookies! Aside from using sliced almonds because I didn't have any whole ones I used Splenda for the sugar and just egg white for the egg. I made a 20 cookie amount and got 16. I guess that I could have cut them a touch thinner but I didn't want to, lol. These not to sweet cookies (if you want sweet cookies you'll need to add more sugar or Splenda) are hard to put down! I ate 2 just so that I could review them (yeah, right!) and it was hard not to grab 6 more. I used the min times given for both bakings and that worked perfectly for me. The small size will fit beautifully into my coffee cup :D. Made for ZWT4

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cantuccini: Classic Tuscan Biscotti

    Serving Size: 1 (736 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 45.2
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.1 g
    Cholesterol 9.3 mg
    Sodium 12.7 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.4 g
    Sugars 2.6 g
    Protein 1.3 g

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