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.
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.
- 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
- Preheat oven to 350 degrees F. Line a large baking sheet with non-stick foil or spray with cooking spray.
- In a dry, skillet, cook the almonds over medium heat, stirring often, just until they start to brown. Remove from skillet and let cool.
- Crumble cookie dough in a large mixing bowl. Add the almond extract, flour, and almonds to the cookie dough and stir until mixed.
- Divide dough in half and shape into two rectangles about 11×2 inches each. With a spatula, transfer the rectangles to the baking sheet, spacing them about 5 inches apart.
- 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.