Cantucci Biscotti

Cantucci Biscotti

29

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

Ingredients

{{adjustedServings}} servings 160 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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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Reviews

29
  1. 34 Ratings

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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...