Cantucci Biscotti

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Most Helpful Positive Review

Feb 09, 2004

wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet, especially for something that would soon turn crunchy. but...after the second baking, it was crunchy and delicious!!!! this is the second time i've made biscotti, and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs, which turned out great. i've now made it twice, the first, a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them!

—YELLOWMNM81

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Most Helpful Critical Review

May 27, 2009

Don't follow the metric measures, they're totally wrong. Mine ended up too liquid to form a biscotti. The end result was a disaster.

—ramsay

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34 Ratings

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Jun 26, 2003

I have experimented with several biscotti recipies, but this one is my favorite. They are VERY hard and crunchy, perfect for dipping into a latte, and are essentially fat free. I typically half the recipe, but instead of using 3 eggs, I use 2 eggs because the dough would otherwise be too moist.

—VYRIAN

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Jun 07, 2003

This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough, place one on top of each other, roll jelly style, bake roll and slice.

—LUVCOOKIN

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Dec 10, 2009

I have used this basic biscotti recipe for many years. Start with the first 4 ingredients, and let your imagination run wild......It will never fail you!!

—Angie

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Jan 03, 2004

I LOVE this biscotti! Everyone who I've made it for goes ga-ga over it. Thank you for making me a hit at parties! Absolutely the best (and easiest) recipe I've found for biscotti.

—AMY S.

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Dec 28, 2010

I really enjoyed these cookies because they're on the hard side and crunchy. I think what makes this authentic and traditional is that the recipe doesn't include butter or oil.

—amalia1961

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Jan 30, 2007

Great recipe!

—EBONY3

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Nutrition

Calories
160 kcal
8%

Carbohydrates
23.9 g
8%

Cholesterol
35 mg
12%

Fat
5.5 g
9%

Fiber
1.1 g
4%

Protein
3.6 g
7%

Sodium
39 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cantucci Biscotti

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 160
Calories from Fat: 50

% Daily Value *
Total Fat 5.5g 9 %
** Saturated Fat 0.6g 3 %
Cholesterol 35mg 12 %
Sodium 39mg 2 %
** Potassium 78mg 2 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 1.1g 4 %
Protein 3.6g 7 %
Sugars 12.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 12 %
** Thiamin 16 %
** Niacin 13 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.