Cantucci Biscotti

Cantucci Biscotti


"These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead."


servings 160 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
  2. Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
  3. Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.
  4. Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.
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  1. 34 Ratings


wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little ...

I have experimented with several biscotti recipies, but this one is my favorite. They are VERY hard and crunchy, perfect for dipping into a latte, and are essentially fat free. I typically half ...

This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough, place one on top...

I have used this basic biscotti recipe for many years. Start with the first 4 ingredients, and let your imagination run wild......It will never fail you!!

I really enjoyed these cookies because they're on the hard side and crunchy. I think what makes this authentic and traditional is that the recipe doesn't include butter or oil.

Don't follow the metric measures, they're totally wrong. Mine ended up too liquid to form a biscotti. The end result was a disaster.

I LOVE this biscotti! Everyone who I've made it for goes ga-ga over it. Thank you for making me a hit at parties! Absolutely the best (and easiest) recipe I've found for biscotti.

Great recipe!

This recipe is excellent! I've made it several times, substituting whole wheat flour for the white, and Amaretto and almonds for the Frangelica and hazelnuts. It's one of my new favorite recip...