How to Make a Traditional Italian Cantucci Biscotti

How to Make a Traditional Italian Cantucci Biscotti

Cantucci, often referred to as Italian biscotti, are crunchy almond cookies that originate from Tuscany. These delightful treats are traditionally served with a glass of Vin Santo, a sweet Italian dessert wine, for dipping. Known for their crispy texture and rich almond flavor, they are a perfect accompaniment to coffee or tea. Making traditional Italian cantucci at home is relatively simple and involves a few key ingredients and steps. Let’s dive into how you can make these delicious biscuits.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional, for extra flavor)
• 1 1/2 cups whole almonds (with skin, lightly toasted if preferred)
• Zest of 1 lemon (optional for added freshness)

Instructions

1. Prepare the Oven and Baking Sheet
   Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cantucci from sticking and to make cleanup easier.

2. Toast the Almonds
   If you haven’t already toasted your almonds, now is the time. Spread them evenly on a baking tray and bake them in the preheated oven for about 8-10 minutes, or until they are lightly golden. Be sure to check frequently to avoid burning. After roasting, let the almonds cool.

3. Mix the Dry Ingredients
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well to ensure everything is evenly mixed.

4. Add Wet Ingredients
   Make a well in the center of your dry ingredients and crack in the eggs. Add the vanilla extract, almond extract, and lemon zest if you are using it. Use a fork or your hands to combine the wet and dry ingredients until a dough begins to form. The dough should be slightly sticky but manageable.

5. Incorporate the Almonds
   Once your dough comes together, add the toasted almonds to the mix. Gently fold them into the dough, ensuring that they are evenly distributed throughout.

6. Shape the Dough into Logs
   Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Roll each portion into a log shape, about 12 inches (30 cm) long and 2 inches (5 cm) wide. Try to make the logs uniform in thickness so they bake evenly.

7. First Bake
   Place the dough logs onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 25-30 minutes, or until they are firm to the touch and golden brown. They will expand slightly, so ensure there is enough space between them.

8. Cool and Slice
   After the first bake, remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes. The logs need to cool just enough so that they are firm but still soft enough to slice without falling apart.

9. Slice the Cantucci
   Once the logs have cooled, use a sharp serrated knife to slice them diagonally into 1/2 inch (1.25 cm) thick slices. Be gentle while slicing to avoid crushing the cookies.

10. Second Bake
    Arrange the slices back on the baking sheet, laying them flat with the cut sides facing up. Return them to the oven and bake for an additional 10-15 minutes or until they are golden brown and crispy. Flip the cantucci halfway through baking to ensure they crisp up evenly on both sides.

11. Cool Completely
    After the second bake, remove the cantucci from the oven and let them cool completely on a wire rack. This will allow them to harden further, achieving that signature crispiness.

12. Serve and Enjoy
    Cantucci can be served immediately or stored in an airtight container for up to a week. Traditionally, they are served with Vin Santo, but they also pair wonderfully with coffee, tea, or even a glass of dessert wine.

Tips for Perfect Cantucci

• Almonds: While traditional cantucci uses whole almonds with skins, you can experiment with blanched almonds for a more delicate texture. Toasting the almonds beforehand brings out their natural flavor, adding depth to the cookies.

• Flavor Variations: Though lemon zest is optional, it adds a subtle freshness that balances the richness of the almonds. You can also play with other flavorings like orange zest or a hint of cinnamon for a twist.

• Crispy Texture: If you prefer your cantucci extra crunchy, feel free to leave them in the oven for an additional few minutes during the second bake, but keep an eye on them to prevent over-baking.

• Storage: Store the cantucci in an airtight container to keep them fresh. If they lose their crispness, you can easily re-toast them in the oven for a few minutes.

The History of Cantucci

Cantucci biscuits have their roots in Tuscany, Italy, and are sometimes called “Cantucci di Prato,” after the city of Prato. They were originally a type of hard bread that was baked twice to make it more durable for long travels, particularly for soldiers or travelers. The crunchy texture made them ideal for dipping in wine, which helped soften the biscuits and enhance their flavor.

In recent years, cantucci has become a favorite treat across Italy and around the world, enjoyed not only with Vin Santo but also with coffee or dessert wines.

Conclusion

Making traditional Italian cantucci at home is not only rewarding but also a fantastic way to bring a taste of Tuscany into your kitchen. Whether you’re enjoying them with a glass of dessert wine or simply savoring their almond flavor with your afternoon tea, these crispy, crunchy biscuits are sure to become a staple in your baking repertoire. So, roll up your sleeves, gather your ingredients, and start baking! You’ll soon be enjoying authentic, homemade cantucci biscotti that are just as delightful as those served in the heart of Italy.