Toasted Almond Cantuccini (aka Biscotti) is a recipe I first posted years ago after a trip to Florence, an experience I’m incredibly grateful for, especially since I don’t travel much these days due to health reasons. It’s comforting to revisit those memories, especially through food.
At the time, I had just learned that what we call biscotti here in the U.S. are traditionally known as cantuccini in Italy. So I called these Coconut Palm Sugar Cantuccini. Back then, coconut sugar was trending, and I used it to give the cookies a subtle burnt caramel flavor. These days, I make the same recipe with all kinds of sweeteners—recently with Truvia brown sugar and a low-carb flour called Fiber Gourmet for a lower-carb version. Here's the uncut log.
The original recipe comes from one of the kindest food bloggers I knew—Susan of Food Blogga. Her roots were Italian, and this biscotti was based on a traditional almond recipe passed down through her family. I never got to know Susan as well as I wish I had before she passed, but I’ve always appreciated her warmth and generosity. Her family called them biscotti, not cantuccini—but I like using both names.
This version is a smaller batch of Susan’s original. The dough may seem dry, especially if using coconut sugar or fiber-rich flours. Don’t worry—it will come together. Use your hands to press it into shape, and drizzle in a bit of extra beaten egg if needed.
Flavor Notes: Burnt caramel, orange, almond, and cinnamon.
Recipe
Coconut Palm Sugar aka Coconut Sugar Cantuccini
Ingredients
- 2 cups whole almonds or sliced almonds
- ⅔ cup tightly packed sugar (can use coconut, brown or even brown Truvia)
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
- 1 ¼ teaspoons baking powder
- ¼ teaspoon Kosher salt
- 1 ⅔ cups all purpose flour 210 grams
- 2 large eggs (or jumbo)
- ¾ teaspoon pure vanilla extract
- An egg lightly beaten for brushing tops of loaves
Instructions
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or non-stick foil
- Place almonds in a single layer on cookie sheet and toast in the oven at 350 degrees F. for 8-10 minutes. Remove and set aside to cool.
- In a large bowl using a large spoon, mix the sugar with the orange zest. As you mix, press the zest with the back of spoon to release its essence. Stir in the cinnamon, baking powder, salt and toasted almonds. When well mixed, stir in the flour.
- Make a well in the dry mixture. Whisk the eggs and vanilla together in the well, then stir everything together. Mixture will be very thick and dry, so using lightly floured hands, keep squeezing the mixture until it comes together in a ball. If you used large eggs as opposed to jumbo, the batter might be even a little bit dryer. It should still bake up just fine. Divide that ball into 2 equal pieces.
- On a lightly floured surface or a large sheet of non-stick foil or parchment, shape one piece of dough into a log shape that is approximately 10 inches long, 2 inches wide, and ¾ of an inch high. Wetting your hands with a little water makes this process a little easier. Repeat with remaining dough so that you have two big logs. Place the logs on a baking sheet spacing them out as much as you can to leave room for spreading. Each log will spread out about another inch or so.
- Brush tops with lightly beaten egg.
- Bake at 350 degrees F for 35 minutes, or until the tops of the loaves are dark and siny. Cool on a rack for about 15 minutes before slicing. Keep the oven on during the 20 minute cooling period.
- After 20 minutes, turn off the oven. Place a loaf on a cutting board, and using a large serrated knife, slice cookies ¾ of an inch thick on the diagonal. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in a tin.
- Makes about 24
Anna says
DC, thanks for the grammar lesson. I believe the same rule applies to panini. People here call a sandwich "a panini" when technically, it is "a panino". Panino = singular and Panini=plural.
DC says
"Biscotti" and "cantucci" are the plural forms of their respective noun, so you would say "biscotto" or "cantucco" for one cookie.
Megan says
This sounds delicious! I love almonds so this is definitely going into my recipe collection to try out asap 🙂
Sinful Southern Sweets says
I love the texture that all the almonds gives to this biscotti! Just gorgeous!
MaryMoh says
Looks, crunch, delicious and wholesome. Thanks for sharing.
Barbara says
That is really chock full of almonds!
Looks crunchy and good.