Salted Cantucci

What distinguishes Italian biscotti from other cookies and biscuits is their twice-baked crispness. This version uses a savory mixture of Parmesan cheese, pistachios, and almonds.

salted cantucci on a plate


  • ⅓ cup (50 g) pistachios, toasted, shelled, salted
  • ⅓ cup (50 g) almonds, toasted, salted
  • ⅓ cup (80 ml) milk
  • 3 Tablespoons olive oil
  • ⅓ cup (40 g) grated Parmesan cheese
  • 2 cups (310 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • eggwash of 1 large egg


  1. Put the pistachios and almonds into the Vitamix container and secure the lid. Start the machine and increase to Variable 5 -6. Blend for 10 - 15 seconds until nuts are ground. Place in a medium to large bowl and set aside.
  2. Put eggs, milk, oil and parmesan cheese in the Vitamix container and secure the lid. Start the machine and increase speed to Variable 7 for 10 seconds. Add the flour, baking powder, and salt through the lid plug. Select Variable 5, Pulse 10 times stopping to scrape the sides.
  3. When dough is mostly incorporated, place the dough in the bowl with the ground nuts and knead in the bowl to incorporate.Form the dough into a ball. Wrap in plastic wrap and allow to rest for 1 hour in the refrigerator.
  4. Divide the dough into three equal pieces. Form each piece into a baguette shape approximately 3 cm x 30 cm.Transfer formed dough to a parchment lined baking tray. Brush with beaten egg yolk and bake at 350° Fahrenheit (180° Celsius) for 30 minutes. Let rest for 30 minutes and slice into pieces. Return to oven for 10 - 15 minutes.