Traditional Italian Almond Biscotti (Cantucci Toscani)​

Crunchy, golden biscuits perfect for dipping in dessert wine — or strong coffee!

Ingredients (Makes approx. 40 biscotti)​

• 250g (2 cups) plain flour (“farina 00” or all-purpose flour)
• 200g (1 cup) caster sugar (granulated sugar)
• 2 large eggs
• 1 egg yolk (for brushing)
• 1 tsp baking powder (lievito per dolci)
• 1 pinch of salt
• 200g (about 1½ cups) whole unpeeled almonds (mandorle non pelate), lightly toasted
• 1 tsp vanilla extract (optional, but adds a wonderful aroma!)
• Grated lemon zest (zeste di limone, optional — but very traditional!)

Method​

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a large bowl, beat the eggs and sugar together until light and fluffy. Add vanilla extract and lemon zest if using.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this to the egg mixture. Stir until a soft, sticky dough forms.
4. Fold in the toasted almonds — whole, not chopped! That’s the true Tuscan style.
5. Lightly flour your hands and divide the dough into two logs, each about 30 cm long and 5cm wide. Place both logs on your lined baking tray.
6. Brush the tops with the egg yolk for that perfect golden crust.
7. Bake for 25 minutes, or until firm and golden. Remove from oven and let rest for 10 minutes — this helps with clean slicing.
8. Using a sharp serrated knife, slice the logs diagonally into biscuits about 1.5cm thick.
9. Lay the slices flat on the baking tray. Lower oven temperature to 160°C (320°F) and bake again for 10–12 minutes per side, until dry and crisp.
10. Cool completely on a wire rack. Done! Ecco!

How to Serve​

Maestro’s Tip:​

• Don’t overmix — biscotti should be firm, but not rock hard.
• Avoid butter or oil — it’s not traditional. The eggs give enough richness and hold.
• If using a fan-forced oven, reduce temperatures by 10°C.