Cantucci or Biscotti, as they’re called in the UK, are crunchy almond cookies from Tuscany. Here is my owm version, with Coconut, Chocolate and Pistacchio.
Their names Biscotti come from the fact that these are double (bis) baked (cotti) cookies, but biscotti is the generic term for cookies in Italian. When I brought some to my friends and colleagues I got pretty confused, indeed, as they were saying “amazing biscotti”. I tried to explain them these were cantucci, with very little success.
The original version of these cookies features almond as a dry fruit, but you could really replace them with anything dry. Chocolate chips, hazelnut, pistacchio – as I’ve done- or any other dried fruits. The options are endless, and they always come out amazing.
Tradition wants these cookies being served at the end of a meal with a glass of Vin Santo, a sweet dessert wine, for dipping, but you can serve them with tea, coffee or cappuccino as well. They really go with everything. Make loads and use them as a gift, your friends will appreciate for sure!
P.S. When you cut out the biscotti, you’ll always have some leftovers crumbs. These are so great as a yogurt topping or an apple crumble!
“I go ‘I just want a cup of black coffee.’ She goes ‘Do you want to try a biscotti? They’re from Italy and they’re considered a delicacy.’ Have you ever eaten one of these things? It tastes like a burned cookie. Where I’m from, that’s considered a mistake.”
Bill Engvall
Coconut, Chocolate and Pistacchio Cantucci (Italian Biscotti) – Vegan and Gluten Free
Equipment
- Bowl
- oven tray
Ingredients
- 200 gr Flour I used Freee Gluten Free Flour
- 120 gr Brown Sugar
- 50 ml Olive Oil
- 60 gr Pistachios
- 50 gr Shredded Coconut
- 20 gr Cacao Powder
- 8 gr Baking Powder
- 1 tsp Salt
Instructions
- Heat up the oven at 180C. Mix all the ingredients together, adding the pistachios at very last.
- Transfer the dough on a lightly floured surface and roll it into 2 logs. Place the logs on a baking sheet lined with parchment paper or with a silicone mat. Wet your hands, it will be easier to shape the dough.
- Bake for 30 minutes, until golden brown. Remove the logs from the oven and let them cool for about 30 minutes before slicing. This is very important as otherwise they'd break when you cut them.
- Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally. Put the cookies back on the baking sheet and bake them for 10-15 minutes.
- Remove the cantucci from the oven and let them cool. They can be stored on a sealed container for several weeks (if they last long enough). Enjoy!
Nutrition Facts
65 servings per container
Calories35
- Amount Per Serving% Daily Value *
- Total Fat
1.8g
3%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
4.3g
2%
- Dietary Fiber 0.3g 2%
- Sugars 0.1g
- Protein 0.5g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
