Cantuccini (Almond Biscotti)

    1 hour 40 min

    These are the classic twice-baked Italian biscuits. They are hard and dry, which makes them perfect for dunking in coffee. They can also be served with tea or dessert wine.

    84 people made this

    Serves: 40 

    • 250g plain flour
    • 1 teaspoon baking powder
    • 180g caster sugar
    • 2 teaspoons vanilla sugar
    • 1 pinch salt
    • 25g butter, melted and cooled
    • 2 eggs
    • 175g almonds, coarsely chopped

    Prep:50min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr40min 

    1. Mix the flour with baking powder, then add sugar, vanilla sugar and salt. Form into a mound with a hollow in the middle. Pour the butter and eggs into it and knead to a dough. Knead in the chopped almonds. Form the dough to a ball, adding more flour if necessary. Cover and chill for 30 minutes.
    2. Line a baking tray with baking parchment and preheat oven to 200 C / Gas 6.
    3. Cut dough into 6 pieces and shape each into a 25cm log. Arrange logs on a baking tray, leaving enough space for them to spread whilst cooking. Bake in preheated oven for 10-15 minutes.
    4. Allow them to cool a little, then cut into 1cm slices. Lay on a baking tray and bake for another 8-10 minutes at 200 C / Gas 6 until golden-brown.

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    Reviews in English (4)


    family loved it. I now roll them out thicker so they become longer biscotti.  -  17 Dec 2012


    I couldn't get 6 x 25cm logs out of the dough. They were more like 10cm. I had to cook them for much longer on the second baking than the recipe. They are, however, delicious!!!  -  30 Apr 2014


    To combine the flour & eggs by hand is difficult, you want to add more liquid so i transferred the mixture to my Kenwood Chef & used the K Beater which did the job then I added the almonds by hand to the dough. I was able to get the 6 x 25cm logs. I have a Rayburn they took a little longer to cook and they were dried on the outside and soft in the inner. Personal taste; the next time i make them, I will reduce the number os almonds. My chief tasters loved them.  -  15 Oct 2017