Cantuccini (Almond Biscotti)

Cantuccini (Almond Biscotti)


43 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.


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 (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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