Italian Cantucci, also known as biscotti, are traditional twice-baked almond cookies from Tuscany. They are crisp, crunchy, and lightly sweet, making them perfect for dipping into coffee, tea, or dessert wine.
Preheat the oven to 180°C (350°F).
Mix flour, sugar, baking powder, and almonds in a bowl.
Add eggs and vanilla extract, then knead into a firm dough.
Shape the dough into long logs and place them on a lined baking tray.
Bake for 20–25 minutes until lightly golden.
Let the logs cool slightly, then slice diagonally into cookies.
Bake the slices again for 8–10 minutes per side until crisp and golden.
All-purpose flour – 2 cups
Granulated sugar – ¾ cup
Whole almonds – 1 cup
Eggs – 2 large
Baking powder – 1 tsp
Vanilla extract – 1 tsp
Orange zest – 1 tsp
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