Classic Almond Biscotti (Cantucci)
Crunchy, twice-baked Italian biscuits studded with toasted almonds — perfect dunked in coffee or Vin Santo. Crisp exterior, slightly chewy almond heart if you prefer them less dry.
Biscotti are the original dunking biscuits — twice-baked, reliably crunchy and stubbornly classy. This almond version (cantucci) is the Tuscan classic: simple dough, lots of toasted almonds, and a texture that begs to be dunked.
Make these when you want something that keeps well (great for gifting), or when you need biscuits that can survive being dunked into coffee, tea or dessert wine. They look impressive but are genuinely straightforward — the slicing and second bake are the only bit that asks for a little patience.
Ingredients
- 300 g Plain (all-purpose) flour
- 200 g Caster sugar
- 10 ml Baking powder
- 0 ml Fine sea salt
- 3 large eggs Large eggs
- 5 ml Vanilla extract
- 5 ml Almond extract — optional but traditional
- 150 g Whole almonds, skin-on, toasted — lightly crushed if preferred
- 30 ml Olive oil (mild-flavoured) or melted unsalted butter — use 60 g melted butter if you prefer
- 1 zest of 1 orange Orange zest — optional, gives a bright lift
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Sharp serrated knife
- Kitchen scale (recommended for even logs)
- Mixing bowl / stand mixer (optional)
Instructions
Preheat the oven to 180°C (160°C fan) / 350°F. Line a large baking sheet with parchment or a silicone mat.
Toast the almonds on a tray in the oven for 6–8 minutes until fragrant and slightly darker — keep an eye so they don’t burn. Leave to cool.
Whisk the eggs, caster sugar, olive oil (or melted butter), vanilla and almond extract together in a large bowl until combined and slightly pale (about 1–2 minutes by hand or 30–60 seconds with a mixer).
In a separate bowl, whisk together the flour, baking powder and salt. Fold the dry mix into the wet with a spatula until a rough dough forms; then add the toasted almonds and orange zest and bring together into a slightly sticky, but manageable dough.
Dust your work surface lightly with flour. Divide the dough in half and shape each half into an even log about 25–28 cm long and 5–6 cm wide. Place the two logs on the prepared tray, about 5 cm apart. Gently flatten the top with your hand to an even thickness.
Bake the logs for 23–27 minutes until firm to the touch and lightly golden. They should feel set but not overly browned.
Remove from the oven and let the logs cool on the tray for 12–15 minutes (they’ll firm up a bit but still be warm).
Using a sharp serrated knife, slice each log on the diagonal into 1–1.5 cm thick slices. Work in a single smooth sawing motion; don’t press down.
Arrange the slices cut-side down on the baking sheet. Return to the oven and bake for a further 10 minutes, then flip each slice and bake another 8–10 minutes until dry and golden. Total second-bake time 18–20 minutes; adjust for your preferred crunch.
Cool completely on a wire rack. Once cool, store in an airtight tin for up to 2 weeks (or freeze for up to 3 months).
Tips
- Toast the almonds first in the oven — it deepens flavour and prevents the nuts from releasing moisture into the dough.
- Use a serrated knife and saw gently for clean diagonal slices; if the logs still crumble, let them cool an extra 5–10 minutes.
- Control crunch with the second bake: reduce time for a slightly chewy centre, increase time for very crisp biscotti meant for aggressive dunking.
- Make ahead: biscotti keep perfectly in an airtight tin for up to 2 weeks; freeze wrapped portions for up to 3 months.
- If you want perfectly even logs, weigh the dough halves and shape on lightly floured parchment using the paper to help roll and transfer.
Substitutions
Whole almonds → Hazelnuts or pecans, same weight (150 g)
Stays closeOlive oil (30 ml) → Melted unsalted butter (60 g)
Noticeably differentCaster sugar → Light brown sugar (same weight) — gives a deeper, caramel note and darker colour
Noticeably differentPlain flour → Gluten-free 1:1 flour blend (same weight) — texture will be slightly different; consider adding 1 extra egg white if dough feels too crumbly
Noticeably different
Nutrition
Per serving · estimated
- 135
- Calories
- 3 g
- Protein
- 19 g
- Carbs
- 8 g
- Fat
- 1 g
- Fibre
- 9 g
- Sugar
- 90 mg
- Sodium
FAQ
How do I get very even, restaurant-style slices?
Weigh the dough and divide precisely, shape logs on parchment and chill 10 minutes to firm slightly before baking; use a long serrated knife and steady sawing motion.
Can I make biscotti without eggs?
Eggs provide structure — egg-free versions exist but need binders (apricot jam, aquafaba or commercial egg replacer) and produce a different texture.
Why did my biscotti crumble when I sliced them?
Either they were underbaked in the first bake or you sliced them too hot. Let logs cool 10–15 minutes so they hold together, or finish the first bake a touch longer.
Can I add chocolate or dried fruit?
Yes — fold in 75–100 g chopped dark chocolate or 80 g chopped dried cherries/cranberries. If adding juicy fruit, reduce nuts slightly to keep dough balance.
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