Cantucci Hazelnut Biscotti

Cantucci are the original biscotti, born in Tuscany and built for dunking.

These twice-baked cookies are studded with whole hazelnuts and spiked with Frangelico, the hazelnut liqueur that deepens every nutty note in the dough.

Almond and vanilla extracts round out the flavor, while the double bake gives each slice that satisfying dry crunch that softens just right when you dip it into a hot espresso or a glass of Vin Santo.

The dough comes together quickly and the recipe makes four dozen, so you’ll have plenty to share. Or stash in a cookie tin. We won’t judge.

Kitchen Tips

• Don’t overmix the dough. Stir until it just comes together. Overworking develops gluten and makes the biscotti tough instead of crumbly.
• Let the logs cool before slicing. If you cut too soon, the biscotti will crumble apart. A serrated bread knife works best.
• Flip halfway through the second bake so both cut sides turn evenly golden and crisp.

Variations

• Classic almond cantucci: Swap hazelnuts for whole blanched almonds and skip the Frangelico.
• Chocolate-dipped: After cooling, dip one end in melted dark chocolate for a Tuscan-meets-indulgent finish.
• Citrus twist: Add the zest of one orange to the dough for a bright, fragrant spin.