• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit—apricots and cherries.

• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 large eggs, plus 1 lightly beaten large egg white
• 1 1/4 cups granulated sugar
• Finely grated zest of 1 orange
• 1 teaspoon pure vanilla extract
• 1 cup raw almonds, lightly toasted and roughly chopped
• 1 cup pistachios, lightly toasted
• 1 cup dried apricots, chopped
• 3/4 cup dried cherries, chopped
• 2 tablespoons coarse sanding sugar

Click Here For Step-By-Step Instructions