Dark Chocolate Almond Cantucci and Red Wine

      3 Comments on Dark Chocolate Almond Cantucci and Red Wine

Biscotti refers to a specific type of Italian cookie derived from the Tuscan biscuit” called “cantucci”. (In Italian the word biscotti means biscuit.) For a while I thought a biscotti was a biscotti was a biscotti. That is until a friend threw a cantucci at me.

His homemade cantucci so transported my sweet tooth I asked for the recipe (thinking this was a new cookie). The recipe was essentially the same as my base biscotti recipe except for the real thing- butter- as well as dried cherries, and pistachios.

I continually change them up depending on the season and my mood. Here they are in a version that pair famously with a medium bodied, low to medium tannin red wine. Which wine? Well, you could just pick your favorite too. Enjoy!

Red Wine and Dark Chocolate Almond Cantucci
Recipe type: Cookie
Serves: 20
This makes between 15 and 20 cookies, depending on how thick you slice them.
  • 1½ cups (190g) unbleached flour
  • ¼ cup (about 25g) dark chocolate cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cup (150g) sugar
  • ⅓ cup (60g) unsalted butter, room temperature, cut into cubes
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ to ¾ cup (75g) dried cherries, roughly chopped
  • about ½ cup (65g) chocolate chips
  • ½ to ¾ cup (110g) almonds or pistachios, roughly chopped
  1. Preheat oven to 350F (180C).
  2. Mix dry ingredients together in a food processor, pulse in the butter until butter becomes tiny balls. (Or if using a mixer, mix until tiny.)
  3. Transfer from food processor to a mixer. Mix in the eggs and vanilla. Continue mixing a minute or two.
  4. Form into one log on a parchment paper lined baking sheet.
  5. Bake for 30-35 minutes or until golden brown.
  6. Allow to cool 10 minutes, then using a serrated knife, cut crosswise into ⅓-inch slices.
  7. Put back onto baking sheet, laying each piece on it's side.
  8. Bake each side 10 minutes at 325F (160C).
  9. Remove and cool completely.
If I don't have chocolate chips on hand, I cut a dark chocolate bar into small pieces. And on occasion I add more chocolate! Hazelnuts and chocolate are a good combo too.

Sometimes I add dried cherries and sometimes I don't- it's really personal preference.

Depending on how condensed your flour is (or is not), you may need to add a spoonful more. The dough consistency should be slightly sticky, not too dry.


Chocolate Almond Biscotti

3 thoughts on “Dark Chocolate Almond Cantucci and Red Wine

  1. Kate McNally

    I love these! They’re called ‘biscotti’ because they’re baked twice (bis-cotto). In Sienna we learned to make them with fennel flowers and to dip one of the cut ends in chocolate. Lovely! Hugs from Belgium.


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