These authentic Cantucci are the ultimate pairing for your morning espresso or evening Vin Santo. Packed with roasted hazelnuts and a splash of Frangelico, they offer a rich, nutty flavor with a satisfyingly crisp texture. Unlike soft cookies, these are baked twice to achieve a hard, crunchy consistency that holds up beautifully when dipped. The addition of almond and vanilla extracts adds a complex aromatic depth that balances the sweetness. They are an elegant yet simple treat for holiday gatherings, coffee parties, or as a thoughtful homemade gift. With no added shortening, the focus remains entirely on the quality of the nuts and the delicate liquor notes.
Cantucci Hazelnut Biscotti
Description
These authentic Cantucci are the ultimate pairing for your morning espresso or evening Vin Santo. Packed with roasted hazelnuts and a splash of Frangelico, they offer a rich, nutty flavor with a satisfyingly crisp texture. Unlike soft cookies, these are baked twice to achieve a hard, crunchy consistency that holds up beautifully when dipped. The addition of almond and vanilla extracts adds a complex aromatic depth that balances the sweetness. They are an elegant yet simple treat for holiday gatherings, coffee parties, or as a thoughtful homemade gift. With no added shortening, the focus remains entirely on the quality of the nuts and the delicate liquor notes.Ingredients
Directions
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Preheat the oven to 350°F (175°C). Butter a cookie sheet.
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In a large bowl, mix the flour, sugar, and baking powder together.
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In a separate bowl, beat the eggs. Stir in the Frangelico, vanilla extract, and almond extract.
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Pour the liquid mixture into the dry ingredients. Mix until a stiff dough forms. Do not overmix.
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Stir in the chopped roasted hazelnuts until evenly distributed.
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Divide the dough in half. Shape each half into a flattish log, approximately 3 inches wide and 15 inches long. Place the logs on the prepared cookie sheet.
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Bake for 20 minutes until the logs are firm to the touch.
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Remove from the oven and let cool on the sheet for 10 minutes, or until cool enough to handle.
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Transfer the logs to a cutting board. Using a serrated bread knife, slice the logs crosswise into 3/4-inch thick pieces.
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Arrange the slices flat-side down on the cookie sheet.
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Bake again for 15 minutes, then flip the cookies over and bake for another 15 minutes until golden brown and crisp.
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Allow to cool completely before storing.
Note
Storage: Store in an airtight tin. These cookies keep well for several weeks.
Variation: You can substitute roasted chopped almonds for the hazelnuts.
Variation: For a different flavor profile, try substituting the Frangelico with anise liquor and adding a handful of anise seeds to the dough.
Serving: These biscotti are traditional for dipping in espresso or sweet Italian wine like Vin Santo.
