1 hour 15 min

    Cantucci are the traditional biscotti of Tuscany. Dip them in a glass of Vin Santo, close your eyes and you will find yourself among the green hills of this gorgeous region.

    31 people made this

    Makes: 4 dozen biscotti

    • 250g almonds
    • 4 eggs
    • 1 egg yolk
    • 280g caster sugar
    • 1 pinch salt
    • 100g butter, melted
    • 500g plain flour
    • 1 teaspoon baking powder

    Prep:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Toast almonds in a preheated 190 C / Gas 5 oven for 3 to 4 minutes. Remove and set aside to cool.
    2. In a large bowl, whisk the eggs and the yolk with salt and sugar. Whisk in the melted butter. Add the flour and baking powder and stir till combined. Fold in the almonds.
    3. Shape the mixture into a firm ball. Divide the ball into 3 smaller balls of the same size. Make 3 small logs, each one 20cm long, and place them on a baking tray lined with parchment.
    4. Brush them with the egg and bake them in the oven at 190 C / Gas 5 for 20 minutes.
    5. Remove from oven and let cool. Once cool, cut into 1cm slices diagonally. Arrange the slices on the baking tray.
    6. Return to the oven and bake for another 10 to 15 minutes.
    7. Cool and store in an airtight tin.

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    Reviews in English (1)


    Wow! Lovely moorish crisp biscuits which are double baked. A real Italian biscotti just right for dunking into a glass of vino. These biscuits are not too sweet. Note- the roll of mixture spreads wider on the baking tray when cooking the first time. Although the recipe suggests the time it takes give yourself extra time as on the second bake the biscuits take up a lot more room and therefore you need to second bake in batches. After the first bake the mixture resembles a cake. After the second bake the biscuits are drier and turn golden brown. A very satisfying result.  -  02 Apr 2016