Featuring these very special Italian biscuits today makes me happy, for several reasons. First, I truly like traditional recipes and Tuscan biscotti, or Cantucci, are as traditional as one can go. Second, these biscuits really rock. And, finally, I am happy because I made it to bake together with the Italian group Quanti Modi Per Fare e Rifare, led by two expat Italians (just like me), Anna and Ornella, writing from Japan and Greece. These gals cook and bake like no others and are always keen to share good hints (recently, they both helped me with my first Panettone).
Today’s post is based on Tiziana‘s recipe, chosen to be re-made by all of us. This fantastic method gives more than 2 kg (4 pounds) of excellent biscotti, to share with family and friends. Or to savor alone, a few at a time, for several weeks.
You need: 1 kl (2 lb) all-purpose flour [I used organic], 700 g (3 cups) caster sugar [I used unrefined organic], 1/2 kl (1 lb) unpeeled almonds, 1 lemon, 16 g (3 tea-spoon) baking powder, 8 eggs + 1 for brushing, 60 g (1/4 cup) milk. Caster sugar for coating [I skipped this].
How to: Step 1. Preheat the oven to 180 degrees (Celsius, 356 Fahrenheit). Meanwhile combine the dry ingredients in a large bowl, including the grated peel of the lemon. Step 2. Add the eggs, the almonds and the milk and mix until all ingredients are well combined. Step 3. Form 5 roughly shaped long rectangles over 2 oven trays covered with baking paper (the tray with three rectangles will be a little crowded but that is ok); brush the rectangles with the egg beaten with a little water. Step 4. After baking for 15-20 minute, take the trays out, move the biscotti dough with all the baking paper on a cutting board and cut the rectangles horizontally, forming several small stripes. Step 5. Put back in the oven and bake for further 20 minutes, lowering the oven temperature to 140 degrees (Celsius, 284 Fahrenheit).
CONSIDERATIONS: These almond biscotti that originally come from the town of Prato, Tuscany, were designed to last for weeks, and can actually keep fresh (without any freezing!) for a couple of months. In the past, people needed food like this, which could be packed for journeys that were usually long, when trains, airplanes, and cars did not exist. The durability (and crunchiness) of traditional biscotti is given by being baked twice. This is also the meaning of their name. I am aware that is generally considered low-class to dip cookies in beverages but… you cannot really say you have savored Cantucci unless you dip them. Preferably in sweet wine (ideally the Tuscan Vin Santo) but also in milk. Or hot chocolate. Mmmmm… ready for one more biscotto.
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Barbara carissima, ho qualche difficoltà con l’inglese
ma non mi serve per dire che i tuoi cantucci sono stupendi!! Grazie mille per esserti unita a noi! Baci e buona domenica
carissima Ornella, grazie! hai visto, finalmente ce l’ho fatta a partecipare
Grazie Barbara, sono d’accordo con Ornella, inglese poca cosa ma occhi per ammirare i tuoi cantucci sì!
grazissime Anna. questa vostra iniziativa e’ veramente un’occasione imperdibile per cucinare insieme e conoscere nuove “cuoche”.
Your cakes are wonderfull…good, good! Kiss!
benvenuta Elena e grazie!
Anche io con l’inglese sono un po’ negata…quando arriva mia sorella nel pomeriggio mi faccio tradurre per bene!! ciao
cara Tizaina, mille grazie per la fantastica ricetta. stiamo mangiando cantucci tutte le sere con vari vini dolci… finiremo alcolizzati ma che buoni!
condivido i complimenti ad anna&ornella
piacere di conoscerti e complimenti per i tuoi cantucci
ciao Vale. grazie per la calda accoglienza. siete tutte dei tesori (e delle cuoche con i fiocchi!)
Stupendi i cantucci e ottima la presentazione. Un abbraccio e buona domenica
grazie per i complimenti! (la tua presentazione non era affatto da meno)
beautiful photos! cookies are perfect! I’ve enjoyed them with tea
byee
ciao Vicky! col the non li ho ancora provati, ottima idea. bellissimi anche i tuoi.
Beautiful photos! I’ve never made biscotti, but you have inspired me to add it to my list!
thank you Megan. coming from you a compliment on my photography is particularly appreciated. hope you try these biscuits!
These look so tasty! Your photos are great. Can this recipe be changed up to use other nuts or to add dried fruit?
I love a good biscotto (singular, right?) when I am reading a book. Curl up, dip, munch, read.
thank you Pamela
sure, I have seen many versions of these biscuits using different nuts than almonds (such as hazelnuts or pistachios). yes, biscotto is the right word for singular 
Love these biscotti. Always good for dipping!… Now where’s my espresso?
thank you cityhippyfarmgirl. the espresso is on its way.
Gorgeous cantucci! I love to dip them into red wine!
they are really good with red wine, angie, u are right!
Ciao Barbara, piacere di conoscerti
I tuoi cantucci sono magnifici, la prima foto soprattutto è tremendamente invitante. C’è la tentazione di allungare la mano su uno di quei biscotti sgranocchiosi. Complimenti per l’ottima riuscita. Buona settimana, a presto
sono i cantucci ad essere fotogenici, ma grazie. buona settimana a te (anche se ormai e’ quasi finita) e a prestissimo.
direi venuti perfetti e complimenti per le foto!
grazie Lucy e benvenuta!
Complimenti Barbara, sono bellissimi!
Weird, I always thought they were supposed to be dunked in coffee! I don’t know if that is what Americans do or not b/c I have no biscotti experience myself. I suppose I will have to try them one day and maybe I will be surprised and like them. What a shelf life!
ahaha… so now I got you interested (finally) in panettone and cantucci. hope you really try (and like) them.
Ciao Barbara, i tuoi cantucci sono spettacolari davvero!
stella, sei troppo gentile. GRAZIE!!!
I’ve always wanted to make biscotti – they’re not so common in England, where I’m from, or in France, where I live now. I think the only place I’ve seen them is Starbucks, and they look less than appetising there.
Thanks for sharing the recipe – this is definitely on my list of things to make
Nice to discover your blog!
nice to meet you Charles. well, if you try this recipe, you won’t be disappointed. it has been tested by a big group of Italian bloggers and always came out wonderful. and there is no comparison with store-bought biscotti! let me know how you like them if you try…
benvenuta fra di noi! acc, mi fai un pò faticare a leggerti ma le foto parlano da sole, e che belle parole che dicono!!
grazie Dauly! ora che vi sto conoscendo mi sa che mi tocchera’ partecipare sempre
siete veramente un bel gruppo!
scusa, mi chiedevi della luce della foto, nessun segreto e nessuna tecnica, fotografo su un balcone quando non ci batte il sole.
stessa cosa che faccio io. mi piaceva la tua di luce perche’ sembrava un tramonto (e qui non se ne vedono mai)
Yum, this looks incredible!
hi Katie, thank you and welcome!
Meravigliosi!
grazie. devo fare la scorta di complimenti per i tempi magri
These look great! Cantucci are one of my favourites. Not sure my teeth agree though…
hi there and welcome! that’s whay you HAVE to dip them. then they are soft… and juicy.
Hello Barbara!
NICE TO MEET YOU!
Your Cantucci, Traditional Tuscan Biscotti are very very nice!!
Kiss
Le 4 apine del web
ciao a voi apine. grazie e piacere mio!
Hello, I just dropped by to check after coming back from visiting my sister (Tiziana, exactly the one the original recipe for the contest came for) and family, hoping for some new gorgeous recipe. These biscotti’ve got to be gorgeous, but I just love your blog’s appearance.
Can’t wait for a new recipe.
thank you Lalina. I see that you just started blogging and I am going to follow you as well. hope to be able to post again soon. ciao!
Your biscotti looks delicious! My search for a good italian blog as ended here. Good Stuff!
Look at all the comments! You are doing so well! I love the beautiful photo and how creative you are getting!!
Great photos! I’m sure they were delicious cookies and I can’t wait to try your recipe.