Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Tuscan Biscotti (Cantucci) Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Yield: 3 dozen Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit—apricots and cherries. Ingredients 2 ½ cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 3 large eggs, plus 1 lightly beaten large egg white 1 ¼ cups granulated sugar Finely grated zest of 1 orange 1 teaspoon pure vanilla extract 1 cup raw almonds, lightly toasted and roughly chopped 1 cup pistachios, lightly toasted 1 cup dried apricots, chopped ¾ cup dried cherries, chopped 2 tablespoons coarse sanding sugar 2 tablespoons coarse sanding sugar Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit. Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar. Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees. Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets. Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks. Rate it Print