White Chocolate Cantuccini
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My favorite thing about these white chocolate cantuccini is how quickly they come together. With just 20 minutes of prep and 25 minutes in the oven, you've got a stunning Italian treat ready to impress. The hazelnuts are packed with heart healthy monounsaturated fats, so you can feel good about enjoying these crunchy biscotti with your afternoon coffee. They're simple enough for a beginner baker but elegant enough to gift to friends, and honestly, they're one of the easiest ways to look like a pastry expert in your own kitchen.
Ella x
Ingredients
- 250hazelnuts
- 200 choppedwhite chocolate
- 250 kgall-purpose flour
- 150 tbspconfectioners' sugar
- 2 eggegg
- 1 tbspvanilla extract
- 10 tspbaking powder
- 5 tspsalt
- 100 meltedunsalted butter
- 100 tbspgranulated sugar
- 25 tbspcocoa powder
- 120 tbspmilk
- 250 choppedcantuccini
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a fan for even baking.
- 2
In a medium bowl, whisk together flour, confectioners' sugar, baking powder, and salt.
Tip: Make sure to sift for a smooth batter.
- 3
In a large bowl, cream together butter, granulated sugar, and egg until light and fluffy.
Tip: Beat for 3 minutes for a creamy texture.
- 4
Melt white chocolate and hazelnuts in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
Tip: Stir until hazelnuts are toasted to your liking.
- 5
Add flour mixture to butter mixture and mix until combined.
Tip: Be careful not to overmix.
- 6
Add vanilla extract and mix until combined.
Tip: Don't overdo it, the flavor should be subtle.
- 7
Gradually add milk to the batter until a dough forms.
Tip: Adjust the amount of milk according to the humidity in your area.
- 8
Fold in chopped cantuccini and melted white chocolate mixture.
Tip: Don't overmix to avoid tough cookies.
- 9
Scoop 1-inch balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: Use a cookie scoop for even cookies.
- 10
Bake for 15-18 minutes, or until edges are lightly golden.
Tip: Keep an eye on them after 10 minutes.
- 11
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Twice-baked cantuccini are best when cooled completely.
Recipe Variations
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