Toasted Almond Cantuccini

In Italy I learned that the twice baked cookies we call “biscotti” are actually “cantuccini” or “cantucci”. They’re sold in coffee shops, served at the end of meals at restaurants, and made with different nuts, flavorings and types of flour. It’s the type of cookie people like to put a twist on, so when Pillsbury asked a few bloggers to create quick and easy versions of their favorite Christmas cookies using only 5 ingredients, I created this almond flavored cantuccini.

Almond Cantuccini

There are all kinds of shortcut ways to make biscotti, but this version is made with refrigerated sugar cookie dough. The cookies are a little sweeter than traditional cantuccini, but a good amount of toasted nuts offsets that. I also added a little almond extract because I like the flavor, and some white chocolate for a pretty finish. All in all, I thought the cookies were pretty good!

Also, if you missed the first link, don’t forget to check out these other quick and easy Pillsbury Christmas cookie recipes.

Toasted Almond Cantuccini
Prep time
Cook time
Total time
An easy version of an Italian classic.
Recipe type: Cookie
Serves: 24
  • 1/2 cup slivered almonds
  • 1 (16.5 oz) package Pillsbury sugar cookie dough
  • 3/4 teaspoon almond extract
  • 1/3 cup all-purpose flour
  • 3 oz white chocolate, chopped
  1. Preheat oven to 350 degrees F. Line a large baking sheet with non-stick foil or spray with cooking spray.
  2. In a dry, skillet, cook the almonds over medium heat, stirring often, just until they start to brown. Remove from skillet and let cool.
  3. Crumble cookie dough in a large mixing bowl. Add the almond extract, flour, and almonds to the cookie dough and stir until mixed.
  4. Divide dough in half and shape into two rectangles about 11x2 inches each. With a spatula, transfer the rectangles to the baking sheet, spacing them about 5 inches apart.
  5. Bake for 25-28 minutes. Carefully transfer warm rectangles to a cutting board and slice (no need to let them cool), slightly on the diagonal, about 3/4 inch thick. Carefully stand the cut cookies on the baking sheet and bake for another 10-12 minutes. Cool completely on baking sheet.
Tips: -- I found it easier to cut this cantuccini straight up and down rather than with a sawing motion. --The cookies are delicate, so be careful transferring them back to the pan

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  1. Karen says

    Yummy! Ok, part of the joy of baking for me is the actual measuring and stirring of the ingredients. I went to the Pillsbury Christmas cookie site and checked some of those cookies. They all sound great. So I know it is a promotion for the sugar cookie dough but here is what I was thinking, why not just make a big batch of your favorite sugar cookie dough from scratch, keep it refrigerated and use that to create the varieties of cookies?

  2. says

    Gloria, I didn’t see that, but thanks for the tip.

    Karen, these are recipes geared for convenience…..kind of like doctored cake mix recipes. Having a big batch of homemade dough on hand to doctor is always a good thing, but if you just need to whip something up quick, the dough is an option. As much as I like to bake from scratch, I do use packaged dough on occasion (and cake mix). I like some brands and flavors better than others.

  3. says

    I’ve never purchased pre-made cookie dough or cookie dough mix, but one of the big brands has some kind of “simply” line out and I’ve been tempted to try those. Honestly though a shortcut to home baked goods would be a bad thing for me. I feel the need to work for my baked goods. It slows me down and that’s a GOOD thing!
    These look tasty though!! Good job!

  4. John Worster says

    Hi Anna, when you say carefully stand the cut cookies on the baking sheet, does it mean stand them on their ends, or stand them on the side? I hope it’s not too dumb of a question. Thanks, John

  5. says

    I do believe (though am no expert) the name cantuccini is regional and refers to an adaption of the traditional biscotti recipe where leavening and fats are added. Whereas traditional biscotti is just flour, sugar, and egg, perhaps with nuts added.
    Amusingly enough, the only batch of cookies I’ve ruined since I’ve started baking were of the pre-made cookie dough variety. I have a habit of ruining the simplest of things 🙂

    @John — like this: (hope that worked)

  6. says

    John, just stand them on the flat side. If they won’t stand for some reason you can lie them on their sides and flip them halfway through.

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