Cantuccini (Almond Biscotti)

    Cantuccini (Almond Biscotti)

    Recipe photo: Cantuccini (Almond Biscotti)
    3

    Cantuccini (Almond Biscotti)

    (8)
    1hr40min


    47 people made this

    About this recipe: 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.

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (8)

    Reviews in English (3)

    3

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

    1

    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

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    0

    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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