Biscotti, or Cantucci, are classic Italian twice-baked cookies from Prato, known for their crisp texture. This version uses almond and rice flour, making them completely gluten-free while keeping their signature crunch — perfect for snacking or gifting. Ingredients: 1¼ cups (120 g) almond flour 1½ cups (130 g) rice flour ½ cup (70 g) raw almonds, chopped ¼ cup (25 g) roasted pistachios ¼ cup (35 g) raisins 1 tsp. baking powder Pinch of salt (optional) 2 large eggs ⅓ cup maple syrup 1 tsp. vanill
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Biscotti, or Cantucci, are classic Italian twice-baked cookies from Prato, known for their crisp texture. This version uses almond and rice flour, making them completely gluten-free while keeping their signature crunch — perfect for snacking or gifting. Ingredients: 1¼ cups (120 g) almond flour 1½ cups (130 g) rice flour ½ cup (70 g) raw almonds, chopped ¼ cup (25 g) roasted pistachios ¼ cup (35 g) raisins 1 tsp. baking powder Pinch of salt (optional) 2 large eggs ⅓ cup maple syrup 1 tsp. vanill
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