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Basic Italian Biscotti (Cantucci) Dough with chocolate drizzle

Basic Italian Biscotti (Cantucci) Dough

Cantucci or Biscotti di Prato are crunchy almond cookies from Tuscany. Biscotti literally means twice (bis) cooked (cotti), the word "biscotti" is a generic term for cookies in Italian.Crunchy and sweet biscotti are a lovely treat to dunk into a warm drink. They are easy to make and keep well when stored in an airtight container. This is a basic biscotti dough that is ideal for adding any mix-ins you desire.

  • Total Time: 50 minutes
  • Yield: 24 servings 1x

Ingredients

Units Scale
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • 4 eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • (optional add ins about 1/2 for each add in. If doing 2 flavors 1/4 cup of each) : cranberries, pistachios, raisins, sliced almonds, chocolate chips, white chocolate chunks, 1 teaspoon for the: lemon zest or orange zest)

Instructions

  1. Preheat oven to 350° F (180° C). Position rack in the center. Line a large 9X13 inch baking sheet lined with parchment paper. 
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes). Add the sugar gradually and whisk for another minute or so.
  4. Add the butter and extracts. Whisk for another minute. Incorporate the flour mixture. If adding mix-ins add them and combine. Mix until combined. 
  5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.
  6.  Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
  7.  Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
  8. Remove from loaf pans and let cool for a few minutes. Transfer to cutting board. Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
  9. Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference - the longer they stay in the oven, the crispier they get. Make sure to turn the slices over half way through second bake to ensure even toasting.
  10. Can be stored at room temperature for a few weeks...if they last that long.
  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 45 minutes
  • Category: Sweet
  • Method: Italian
  • Cuisine: Italian