Transport your taste buds to the charming streets of Italy with our delightful Italian Cantuccini recipe. These twice-baked almond biscotti, hailing from the heart of Tuscany, are the perfect pairing for your morning coffee or afternoon tea.
Cantuccini has long been one of my absolute favorite things to eat.
I even made it as favors at our wedding, but nothing I made ever came close to the real thing that I’d had in Italy.
This is one recipe I have always been determined to master, and I am absolutely thrilled to be bringing you this one today!
I decided to do some research and lo and behold, as often rings true with Italian food, it’s all about keeping it simple as.
No fancy ingredients, no fancy methods, just good quality.
The dough is a simple mixture of flour, eggs, sugar, and almonds, with just a touch of almond extract for good measure.
That’s all you need to make this wonderful crispy biscuit, perfect for dipping in your post-dinner coffee!
The sausages you see above are cut into 2cm biscuits after their first bake and laid flat on the parchment paper for another quick blitz in the oven.
Once cooked these biscuits will keep for a good couple of months in an airtight container making them the perfect treat to have on hand for an impromptu dinner!
Failing that… just a stack of these to yourself would do!
Italian Cantuccini
Ingredients
- 6.3 oz almonds with skin (roughly chopped)
- 8.8 oz flour all purpose
- 4.4 oz sugar caster
- 1 tsp baking powder
- 2 eggs
- 2 drops almond extract
Instructions
- Preheat the oven to 356°F (180°C). Line a large baking sheet with parchment paper.
- Mix all ingredients in a bowl until you have a soft dough that comes together. Shape into two long sausages about 2cm in diameter and place on the baking sheet about 10cm apart.
- Bake for 25 minutes, let cool for 5 minutes then chop the sausages into 2 inch pieces. Lay each piece flat on the baking sheet and bake for a further 5-7 minutes until the edges just start to turn golden brown.
- Leave on a cooling rack to cool completely then store in an airtight container.
Hi :)
I bake my Cantuccini almost the same way, I just put in a pinch of salt! Great recipe – I just think you forgot the sugar in the ingredients list?
Emma
Thank you for letting me know… added it now silly me :)
Thank you for the lovely comment x