Crunchy, nutty, and perfect for dunking, these classic Italian almond biscotti are perfect for any occasion
Today, I'm so excited to share this classic Italian recipe with you, for these traditional and oh-so-delicious almond biscotti. Perfect for your holiday baking!
In Italian, "biscotti" means cookies, the plural of "biscotto." Obviously, we don't just call them biscotti in Italy (that would be really confusing!). Instead, these classic treats are known as "cantucci." Originally from Tuscany, cantucci are traditionally made with whole almonds, but there are plenty of delicious variations—prepared with pine nuts, chocolate chips, or even dipped in chocolate. Yum!
As the name suggests ("bi" meaning twice, and "cotto" meaning cooked), these cookies are baked twice. First, they are shaped into long, flat loaves and baked. Then, they are cut into diagonal slices and baked again to achieve their characteristic crunchiness and lightness—a texture you won’t find in other cookies.
For an extra indulgence, dip these biscotti in melted chocolate, sprinkle them with crushed almonds, or drizzle with melted white chocolate. The choice is yours!
What I love most about these biscotti is not just the irresistible flavor combination of almonds and chocolate. It’s their delightful crunchiness and crumbliness (yes, that’s a word now!). Unlike some biscotti that can be dry and jaw-breakingly hard, today’s recipe ensures a cookie that’s crunchy enough for dunking (think cappuccino, latte, or tea), but still perfectly enjoyable on its own. I promise, you won’t break anything with these biscotti…except maybe your diet, because they’re so good you’ll find it impossible to stop at just one.
Also, these cantucci cokies taste even better after the first few days, making this a fantastic make-ahead recipe.
In Tuscany, biscotti are often enjoyed after dinner, dunked in "vin santo," a sweet and fragrant dessert wine. But who says you have to wait until dessert? These cookies are perfect any time of day—dipped in coffee, tea, or even a glass of sweet wine. Give it a try and taste the magic of Tuscany!
Here are some things to keep in mind when making this recipe:
This recipe will make about 30 larger cookies, but feel free to make smaller ones if you’d like to yield more.
When slicing the biscotti, use a sharp knife to prevent crumbling, and don't cut them a little thicker if they are breaking when cutting. And remember keep the biscotti uniform in size to ensure even baking.
Experiment with flavors by incorporating orange zest, pistachios, or even dried cranberries into the dough.
How to store biscotti:
Store the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them in an airtight bag for up to three months. Thaw at room temperature before enjoying.
Other Italian dessert recipes you might like:
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