Twice-baked almond cookies with a crisp bite and a little orange zest. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Almond Cantucci
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- 13 × 18-inch sheet
- parchment
- serrated knife
- cooling rack
Twice-baked almond cookies with a crisp bite and a little orange zest.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Make the dough
Heat oven to 350°F (175°C), or 325°F (165°C) fan. Mix flour, sugar, baking powder and salt. Stir in eggs, butter, vanilla and zest. Fold in almonds. The dough will be firm and slightly sticky.
- 2First bake
Divide in two. On a lined sheet shape two logs about 10 inches long and 2 inches wide, 3 inches apart. Bake 25–30 minutes until firm and lightly golden.
- 3Slice and dry
Cool logs for 15 minutes. Reduce oven to 300°F (150°C), or 275°F (135°C) fan. With a serrated knife cut 28 diagonal slices about 1/2 inch thick. Lay cut side down; bake 10 minutes, turn, and bake another 10 minutes.
- 4Cool
Cool on a rack for 30 minutes, until crisp. The total cooling time includes the 15-minute log rest.
Chef’s Science & Pro Tips
Ingredient science
Cut after the log rest: hot logs crumble, cold logs are harder to slice.
Technique & texture
Use a gentle sawing motion through the almonds rather than pressing down.
Finishing & serving
Serve crisp cantucci with espresso or a dessert drink for dipping.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 2 weeks | Airtight at room temperature up to 2 weeks. |
| Refrigeration | As described | Refrigeration is unnecessary and introduces moisture. |
| Raw freezing | up to 1 month | For this twice-baked dough, freeze formed logs up to 1 month; thaw before first baking. |
| Baked freezing | up to 3 months | Freeze finished cookies airtight up to 3 months. |
| Restoring | As described | Refresh thawed biscotti at 300°F (150°C) for 5–8 minutes, then cool fully. |
Notes
- Cut after the log rest: hot logs crumble, cold logs are harder to slice. Use a gentle sawing motion through the almonds rather than pressing down. Serve crisp cantucci with espresso or a dessert drink for dipping. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Are cantucci supposed to be hard?
They should be crisp and dry, suitable for dipping, rather than soft cookies.
Why do slices crumble?
Let the logs rest 15 minutes and use a sharp serrated knife.
Can I use sliced almonds?
Whole almonds give the intended cross section; sliced almonds change the appearance and texture.
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Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
