Cantucci Biscotti29 Reviews
“These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.” - by Rosina
Original recipe yields 3 dozen (approx.)
- 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.
- Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
- Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.
- 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.
Amount Per Serving (36 total)
- 160 cal
- 5.5 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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 too mo..." See moreist and wet, especially for something that would soon turn crunchy. but...after the second baking, it was crunchy and delicious!!!! this is the second time i've made biscotti, and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs, which turned out great. i've now made it twice, the first, a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them!"
"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 the re..." See morecipe, but instead of using 3 eggs, I use 2 eggs because the dough would otherwise be too moist."
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