Cantucci E Gelato Recipe

Toast almonds

Preheat the oven to 350°F (175°C). Spread the whole almonds on a small baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Cool completely. (This step deepens flavor and prevents the nuts from releasing moisture into the dough.)

Mix dry ingredients

Lower oven to 325°F (160°C). In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.

Combine sugar and eggs

In a separate bowl, beat the granulated sugar with the eggs and extra yolk until the mixture is pale, slightly thickened and the sugar begins to dissolve (about 2–3 minutes by hand or 1–2 minutes with a mixer). Stir in vanilla extract, lemon zest, and the cooled melted butter if using.

Form dough

Add the wet mixture to the dry ingredients and stir with a spatula until a shaggy dough forms. Fold in the toasted almonds, making sure they are evenly distributed. The dough should be sticky but hold together; if too dry, add a teaspoon of water or beaten egg.

Shape logs

Transfer dough to a lightly floured surface. Divide into two equal portions. Roll each into a log roughly 10–12 inches long and about 2 inches wide, flattening slightly. Place logs on a parchment-lined baking sheet with at least 2 inches between them.

First bake

Bake at 325°F (160°C) for 22–28 minutes, until the logs are firm to the touch and lightly golden but not overly browned. Remove from oven and let cool for 10 minutes; keep oven on.

Slice and second bake

Using a serrated knife, slice the logs on the diagonal into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet. Bake for 10–12 minutes, then flip each biscotti and bake an additional 8–10 minutes until crisp and dry. For extra dryness, leave in the turned-off oven with the door ajar to cool for 30 minutes.

Cool and store

Cool biscotti completely on a wire rack. Store in an airtight container at room temperature up to 2 weeks; they will crispen further as they rest.

Warm milk and dissolve sugars

Combine whole milk, heavy cream, granulated sugar, invert sugar (or corn syrup), milk powder, and salt in a medium saucepan. Warm over medium heat, stirring, until the sugar and milk powder are fully dissolved and the mixture reaches about 170°F (75°C). Do not boil.

Infuse vanilla

If using a vanilla bean, split and scrape seeds into the milk mixture and add the pod; if using paste, stir it in now. Remove from heat and let the mixture sit off heat for 15–20 minutes to develop flavor (if you used a bean pod, remove it after infusing).

Chill base

Strain the mixture through a fine mesh sieve into a bowl to remove any solids. Cover and chill thoroughly in the refrigerator until very cold, at least 4 hours or overnight. Chilling is essential for texture.

Churn

Once cold, churn in an ice cream maker according to the manufacturer's instructions until the gelato is thick and has a soft-serve consistency (typically 20–30 minutes).

Harden

Transfer churned gelato to a shallow, airtight container. Press a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 2–4 hours to firm to scoopable texture.

Break or toast garnish almonds

If you reserved whole almonds for garnish, roughly chop or lightly toast them (2–3 minutes at 350°F / 175°C) to refresh flavor. Alternatively, coarsely break some biscotti pieces for texture.

Serve

Scoop Fior di Latte gelato into chilled bowls or cups. Arrange 2–3 cantucci alongside or partially tucked into the gelato. Sprinkle chopped almonds or biscotti pieces on top and finish with a light pinch of sea salt flakes if desired. Serve immediately.

Storage note

Store leftover gelato in the coldest part of the freezer in an airtight container with a layer of plastic wrap on the surface to minimize ice crystals. Keep biscotti stored separately to maintain crispness.