Almond Cantucci

February 9, 2022

This is the classic version of what we know as biscotti, but are actually called cantucci. With almonds and anise along with a bit of cornmeal for texture and rosemary for interest, these crunchy cookies are perfect with espresso. And with no eggs, sugar or butter, you can enjoy them almost guilt-free…almost. Sorry, but there are calories.

Makes 30-36 cantucci

Ingredient List:

  • ½ cup slivered almonds
  • 1 ¼ cup sprouted whole wheat or whole wheat pastry flour
  • 1/3 cup fine yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons arrowroot
  • Generous pinch sea salt
  • 8 tablespoons extra virgin olive oil
  • 6 tablespoons coconut sugar
  • ¼ cup brown rice syrup
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons spring or filtered water
  • ½ teaspoon anise seed
  • 2 sprigs fresh rosemary, leaves stripped from stems and chopped

Step By Step Instructions:

Preheat oven to 350o F and line a sheet with parchment paper.

On another baking sheet, spread the almonds, avoiding overlap and oven roast for 5-7 minutes. Remove from oven and set aside.

Whisk together the dry ingredients: flour, cornmeal, baking powder and soda and salt.

In a stand mixer (or using a hand mixer), whip together olive oil, sugar and syrup until smooth and creamy. Slowly add dry ingredients until a stiff cookie batter forms (you may need to add as much as ¼ cup more flour if the dough is soft, but add it slowly so your dough doesn’t become too dry). Finally add anise seeds and rosemary and mix until well-incorporated.

Transfer the dough to the lined baking sheet and divide it evenly into two pieces. Form each half into a long log, about 2 inches wide, an inch thick and 18 inches long and lay them side by side on the baking sheet with room in between for rising.

Bake for 23 minutes on the middle rack. Remove the cantucci from the oven and allow to cool 6-8 minutes. Transfer the logs to a dry baking surface and slice crosswise into 1-1 1/2-inch wedges. Lay the wedges on the lined baking sheet, cut side up and return to the oven for 6 minutes. Remove from the oven and turn them so the other cut side is up and bake for another 6 minutes.

Allow to cool completely before transferring to a container.