Known as Italian biscotti, these guys are a twice-baked, oblong-shaped, dry, crunchy, addictive cookie. I literally forgot how good they are. And the dough is so forgiving. It is one of the easiest recipes I have shared with you so far, so no excuses here. Get in your kitchen and start to bake lovers! Mixing all ingredients together, incorporating almonds and pistachios in the dough, rolling, baking, cutting, baking again. Mamma mia, with your morning coffee? Ohh YASSS! I got this recipe on one of my trips to Toscana 4 years ago. I added pistachios to the almonds, giving the cantuccini another nutty flavor, and they are so beautiful there. I also changed the lemon/orange zest to lime zest, I discovered that this is absolutely my favorite zest in baking. I'm telling you now be careful, someone needs to stop you from eating them all.

40 biscottis

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