Twice-Baked Almond Cantuccini with Cinnamon
Crisp, crunchy Italian almond biscotti with warm cinnamon spice and toasted unblanched almonds. This classic twice-baked cookie is ideal for dunking in coffee, tea, or dessert wine. Cantuccini are traditionally served after dinner or as an elegant gift. This version uses whole almonds for texture and relies on a straightforward two-stage baking method that transforms a simple dough into shelf-stable, hotel-quality biscuits that stay fresh for weeks.
Ingredients
- 2 cup all-purpose flourgluten-free flour blend1:1dietarygluten-free
use blend with xanthan gum
- ¾ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 6 ounce unblanched whole almonds, or about 1.5 cupsblanched sliced almonds1:1texture change
blanched reduces speckle
- 3 eggs, large
- 2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Whisk flour, sugar, baking powder, and cinnamon in a bowl, then stir in almonds.
- 3
In another bowl, whisk eggs with vanilla, then fold into dry ingredients using a rubber spatula until stiff dough forms.
- 4
Divide dough in half on floured work surface and roll each half into a cylinder slightly shorter than baking sheet.
- 5
Place logs on baking sheet with space between them and sides, then bake until risen, nearly doubled, and firm to touch (25-30 minutes).
- 6
Cool logs completely on rack.
- 7
Cut one cooled log diagonally into 1/3-inch thick slices on cutting board.
- 8
Arrange biscotti cut side down on prepared pans and bake until well toasted (15-20 minutes).
- 9
Cool on rack before storing.
Tips
Slice logs while still slightly warm for cleaner cuts; return to oven immediately after arranging to prevent drying.
Use parchment on second bake to prevent over-browning bottoms and ensure even toasting.
Cool completely before storing; residual heat traps moisture and softens the crisp texture.
Good to Know
Place cooled biscotti between parchment sheets in covered airtight container at room temperature for up to 4 weeks.
Prepare through first bake up to 2 days ahead; store cooled logs wrapped at room temperature. Complete second bake within 48 hours.
Serve with espresso, coffee, tea, or dessert wine. Arrange on a plate or in a linen-lined basket for gifting or entertaining.
Common Mistakes
Do not skip cooling completely before storing to avoid softening from trapped steam.
Do not slice logs when hot; wait for complete cooling to prevent crumbling.
Do not skip the second bake; this removes residual moisture and creates the characteristic crunch.
Substitutions
Gluten-Free Swaps
use blend with xanthan gum
General Alternatives
blanched reduces speckle
FAQ
Can I use blanched almonds instead?
Yes, blanched sliced almonds work 1:1 by weight. They'll bake slightly faster and produce a paler, smoother appearance without the speckled texture of unblanched versions.
How long do baked cantuccini keep?
Up to 4 weeks in an airtight container at room temperature. The low moisture content and twice-baked method create exceptional shelf stability. Refresh briefly in a 300-degree oven if they soften over time.
Can I freeze these after baking?
Yes, freeze in airtight containers up to 3 months. Thaw at room temperature for 1 hour before serving. No re-baking needed unless they soften; a quick 5-minute oven refresh restores crunch.