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Tuscan Biscotti (Cantucci)

Recipe photo courtesy of Mike Krautter

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.

Source: Martha Bakes, Episode 907



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How would you rate this recipe?
  • yvonnecc
    14 MAY, 2018
    I've made a lot of biscotti in my life but have never made a recipe where the eggs and sugar are beat until they are thick. It makes a WONDERFUL biscotti (cantucci). The fruit and nut mixture is delicious. I used blanched almonds because I prefer them and instead of an egg wash and sugar topping, I made an orange drizzle to finish them so I could use the orange I had grated the zest from (I'm frugal that way). They were easy and turned out great. This will definitely be my Go To biscotti recipe from now on. Thank you Martha!
    • stevewolfson1
      15 SEP, 2018
      I have been baking for years and followed this recipe to the letter. The dough, prior to putting it in the oven was loose and sticky; not at all like it was supposed to be. A waste of time and ingredients. A bust!

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