Authentic Italian Cantuccini with Amaretto and Double-Baked Almond Crunch
Giovanni Siracusa walks through a classic Italian cantuccini biscotti recipe featuring a splash of Amaretto di Saronno, lemon zest, and two types of almonds. The dough is shaped into logs, egg-washed, and twice-baked for that signature crispy texture perfect for dipping into coffee. Yields approximately 30 biscotti.
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#easy baking #cantuccini #Italian #coffee pairing #Christmas cookies #biscotti #Amaretto #vegetarian #twice-baked #make-ahead #almonds #Italian breakfast
🧾 Ingredients
- 13 cups 00 flour
- 21 cup sugar
- 31 1/2 tsp baking powder
- 41/2 tsp salt
- 54 large eggs (1 for egg wash)
- 61 1/2 tsp vanilla extract
- 71 shot Amaretto (Disaronno)
- 81/2 cup whole almonds, lightly toasted
- 91/3 cup sliced almonds, lightly toasted
- 10Zest of 1 lemon
- 11Splash of milk (for egg wash)
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