Classic Almond Biscotti The Most Famous Italian Cookies (actually called cantucci)


In Italy biscotti is a generic word that is used for any cookie, which at some point was internationalized to refer to the cantucci. With its Catalan version of carquinyolis, the French of croquants and many other variants, the name is the least of it: they are a classic of sweet table-tops.

They can be prepared by adding some butter so that the dough is less hard and crunchy, and they also allow variations in the type of almond -with or without the skin-, but it is essential that it be a quality nut. With hazelnuts or pistachios they are also delicious.


For 20 units
  • Egg L 2
  • Sugar 130 g
  • Vanilla 2.5 ml
  • Almond essence (optional) 2.5 ml
  • Pastry flour 225 g
  • Chemical yeast (teaspoon) 1 g
  • Salt (teaspoon) 0.5
  • Whole raw almonds with or without skin 300 g

How to make classic almond biscotti

Difficulty: Easy
  • Total time 55 m
  • Elaboration 10 m
  • Cooking 45 m
  • Repose 5m

Preheat the oven to 180º C and prepare a tray by greasing it or covering it with parchment paper.

Using a wire mixer, beat the eggs with the sugar, at high speed, for about five minutes, until it is very thick. Add the essences and beat a little more.

Sift the flour with the yeast and salt on top, mixing well. Add the whole almonds, distributing them evenly throughout the dough.

Form a rectangle with the dough on the tray, about 30 cm long. The dough should be sticky, so it is easier to portion out with a large spoon and then shape it with a moistened spatula. It is necessary to ensure that it is homogeneous and regular.

Bake for about 20 minutes, until very lightly browned and firm to the touch. Wait a couple of minutes and let cool on a rack.

Lower the oven temperature to 160º C. When the dough is not too hot, cut the biscotti using a good serrated knife, sideways, approximately 1.5 cm thick.

Distribute them on the tray and bake again for 10 minutes. Turn each one over and return to the oven, until golden brown to taste. Let cool completely on a rack.

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