Biscotti
Ingredients
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- 1 1/2 cups whole almonds
- 1 lemon – zested (finely grated)
- 2 1/2 cups all-purpose flour
- 1 cups granulated sugar
- 1 tsp baking powder
- 1/4 tsp fine salt
- 3 large eggs
- 1 tsp vanilla extract
- Vin Santo – for serving
Instructions
1. Heat the oven to 350°F (175°C). Line a large baking sheet with parchment. Spread the almonds on the sheet and toast until fragrant and slightly darkened, 8–10 minutes; set aside to cool slightly.
2. Finely zest the lemon and set the zest aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs with the vanilla extract and the lemon zest until well combined.
4. Make a well in the dry ingredients and add the egg mixture. Stir with a spatula until a soft, slightly sticky dough forms. Fold in the toasted almonds until evenly distributed.
5. Divide the dough in half. With lightly damp hands, shape each portion into a log about 12 inches long and 2 inches wide on the parchment-lined sheet, spacing the logs a few inches apart and smoothing the tops.
6. Bake until the logs are pale golden, set, and show fine surface cracks, 25–30 minutes. Transfer the sheet to a rack and cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
7. Carefully transfer the warm logs to a cutting board. Using a serrated knife, slice on a slight diagonal into 0.5-inch-thick pieces.
8. Arrange the slices cut side down on the baking sheet. Bake at 325°F for 8–10 minutes, flip each slice, and bake another 8–10 minutes until dry through the center and lightly golden. Cool completely on a rack; they will crisp further as they cool.
9. Serve with Vin Santo for dipping, if desired.
Biscotti are twice-baked Italian cookies known for their firm, crunchy texture and long shelf life. This version highlights whole almonds bound in a gently sweet, egg-enriched dough scented with lemon and vanilla. Once sliced and baked a second time, the cookies become crisp and aromatic—perfect for dipping in wine, coffee, or tea.
Originating from Tuscany, almond biscotti are closely associated with Prato and are often called cantucci or cantuccini. Historically, their dry texture made them practical for storage and travel, while their pairing with Vin Santo became a celebrated local custom. Over time, regional and modern variations have appeared across Italy and abroad, but the Tuscan almond style remains the reference point for the form.