Recipe: Cantucci Baresi (Almond Biscotti)

Go on, have a cookie.

By: Chef Rossella Rago, Cooking with Nonna


Yield: 4 Dozen

For the Cookies:

  • 1 pound lightly toasted whole almonds
  • 1 pound all purpose flour
  • 1/2 pound sugar
  • 4 large eggs
  • 2 lemons, zest only
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 egg for the egg wash


  1. Pre-heat the oven at 350F.
  2. Cut the almonds in half.
  3. In a large bowl mix 4 eggs and all the other ingredients.
  4. Roll the dough into 3 logs of about 1 1/2″ thick and place them on a baking sheet lined with baking paper.
  5. Beat the remaining egg into an egg wash and with a brush spread it over the logs.
  6. Bake at 350F for 30 mins.
  7. Remove from oven and cut the logs with a large sharp knife in slices of 1/2″ wide.
  8. Put all the Cantucci back on the baking sheet and bake for 25 mins. and 300F.

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