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These authentic Tuscan biscotti — also known as cantucci di Prato — are twice-baked almond cookies with a satisfying crunch and a warm fragrance of anise and orange zest. The logs are first baked whole, then sliced diagonally and returned to the oven to dry into their characteristic hard, crisp texture. They are traditionally served at the end of a meal alongside a small glass of Vin Santo dessert wine for dipping. Their long shelf life makes them an ideal make-ahead treat that only improves with time.
Prep
20 min
Cook
45 min
Total
65 min
Servings
4 srv
Difficulty
Medium
Calories
195 kcal
For 4 serving(s)
Per serving
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
Beat the eggs and sugar together in a large bowl until light and pale. Stir in the vanilla extract, orange zest, and anise seeds.
Fold in the flour and baking powder until a stiff dough forms, then mix in the whole almonds.
Divide the dough in half and shape each portion into a log about 25 cm long and 5 cm wide on the prepared baking sheet.
Bake for 25 minutes until lightly golden and set. Remove from oven and cool for 10 minutes.
Using a sharp serrated knife, cut the logs diagonally into 1.5 cm thick slices.
Lay the slices cut-side up on the baking sheet and bake for 15-20 minutes more, turning halfway, until dry and deeply crisp. Cool completely on a wire rack.
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