Gluten-Free Classic Almond Cantuccini

Delight in the timeless crunch of **Gluten-Free Classic Almond Cantuccini**, a sweet and satisfying Italian biscotti recipe crafted for those avoiding gluten without compromising on flavor. Made with a blend of gluten-free all-purpose flour and almond flour, these twice-baked cookies deliver a perfectly crisp texture while featuring the nutty goodness of chopped, blanched almonds. Flavored with aromatic vanilla and almond extracts, each slice is a balance of subtle sweetness and rich nuttiness. This easy-to-make recipe takes just an hour to prepare and bake, resulting in 24 irresistible treats perfect for dunking into a steaming espresso or enjoying as a snack. Whether you're gluten-free or simply a fan of Italian baked goods, these cantuccini are your ticket to indulgent satisfaction!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 24

Ingredients

• 150 grams Gluten-Free All-Purpose Flour
• 50 grams Almond Flour
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 100 grams Granulated Sugar
• 50 grams Unsalted Butter
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Almond Extract
• 100 grams Whole Almonds, blanched and chopped

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a medium-sized bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the sugar and butter together until creamy and smooth using an electric mixer.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

Step 5

Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. The dough will be sticky.

Step 6

Fold in the chopped almonds with a spatula until evenly distributed.

Step 7

Divide the dough in half. With floured hands, shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet.

Step 8

Bake for 20-25 minutes or until the logs are golden brown and firm to the touch. Let them cool on the pan for at least 10 minutes.

Step 9

Reduce the oven temperature to 325°F (160°C).

Step 10

Once slightly cooled, transfer the logs to a cutting board. With a serrated knife, cut the logs diagonally into 1/2-inch slices.

Step 11

Place the slices back on the baking sheet, cut side down. Bake for another 10 minutes, then flip them over and bake for an additional 10 minutes until dry and lightly golden.

Step 12

Let the cantuccini cool completely on a wire rack before serving or storing.

Nutrition Facts

Serving size	(562.4g)

Amount per serving	% Daily Value*
Calories	2314.0

Total Fat 129.7g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat g
Cholesterol 482.7mg	0%
Sodium 1189.8mg	0%
Total Carbohydrate 268.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 106.4g
Protein 48.1g	0%

Vitamin D 80IU	0%
Calcium 457.3mg	0%
Iron 8.3mg	0%
Potassium 872.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 7.9%

Carbs: 44.2%