Italian Cantuccini

cropped image of a hand slicing a cantuccini biscuit into bite-sized pieces

5 from 1 vote

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.

Prep Time10

Cook Time32

Cooling5

Total Time47

Course: Baking, Dessert, Snack

Cuisine: Italian

Diet: Vegetarian

Servings: biscotti

Calories: 128kcal

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

US Customary - Metric

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.

Nutrition