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Cantuccini is a smaller version of Almond Biscotti. They make a great post dinner treat served with coffee or a dessert wine.


Serves: 40 

  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • 3/4 cup (185g) caster sugar
  • 1 pinch salt, to taste
  • 25g butter, melted and cooled
  • 1 teaspoons vanilla essence
  • 2 eggs
  • 175g almonds, coarsely cut

Preparation:50min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hour40min 

  1. Mix the flour with baking powder then add sugar and salt. Form into a mound with a hollow in the middle.
  2. Pour the butter, vanilla essence and eggs into it then knead to a dough. Knead in the chopped almonds.
  3. Form the dough to a ball, adding more flour if necessary. Cover and chill for 30 minutes.
  4. Line a baking tray with baking paper and preheat oven to 200 degrees C.
  5. 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.
  6. Bake in preheated oven for 10-15 minutes.
  7. 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 degrees C until golden-brown.

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