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.

    48 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 (3)


    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


    Very tasty biscuits, simple to make, but stodgier than biscotti normally are. They were more heavy than crisp. Saying that, everyone really likes them!  -  24 Jun 2013

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