Milk Chocolate Cantuccini
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My favorite way to enjoy an afternoon treat is with these milk chocolate cantuccini, a simple twist on a classic Italian cookie. Almonds are the star here, packed with heart healthy fats and protein that actually keep you satisfied longer. What I love most about this recipe is how quick it comes together in under an hour from start to finish, making it perfect for busy weekdays or unexpected guests. The process is wonderfully straightforward with just basic pantry ingredients and no special equipment needed. You'll have beautiful, twice baked biscotti that are ideal for dunking in coffee or enjoying on their own.
Ella x
Ingredients
- 400almonds
- 200 ggranulated sugar
- 2 eggsegg whites
- 250 gall-purpose flour
- 50 gbaking powder
- 20 gsalt
- 150 gunsalted butter
- 400 gmilk chocolate
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the egg whites and granulated sugar until stiff peaks form.
Tip: Use a stand mixer for best results.
- 4
Add the sifted flour mixture to the egg mixture and mix until just combined.
- 5
Stir in the almonds and unsalted butter until the dough comes together.
- 6
Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into desired cantuccini shapes.
Tip: Use a cookie cutter or a glass for best results.
- 7
Place the cantuccini on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
- 8
Allow the cantuccini to cool completely on the baking sheet.
- 9
Dip the cooled cantuccini in the melted milk chocolate, using a fork to coat evenly.
Tip: Tap off excess chocolate by gently tapping the fork against the side of the bowl.
- 10
Place the dipped cantuccini on a piece of parchment paper or a silicone mat.
- 11
Sprinkle the confectioners' sugar over the chocolate-coated cantuccini.
- 12
Refrigerate the cantuccini for at least 30 minutes to set the chocolate.
Tip: Serve chilled and store in an airtight container at room temperature for up to 3 days.
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