Cantucci almond biscotti recipe

Recently I was given a lovely biscuit tin filled with Cantucci biscuits. I have been munching through them and finished them all far too quickly!

As they were so good I decided to make them at home and the homemade version was so much better, perhaps because they were fresher. What I love about them is that you can store them in an airtight container and they can last for sometime…if you can resist temptation!

Cantucci, originally from Tuscany, are twice-baked crunchy Italian biscuits. They are indeed very moreish. Once you start that’s it, you can probably go through all of them. That’s the only problem. I love them dipped into my coffee although they should be dipped in Vin Santo, which is a gorgeous dessert wine. So let’s get baking!

• Prep Time : 20 minutes
• Cook Time : 17 minutes

Ingredients

• flour – 300 g – 3 cups
• baking powder – 1 tsp
• sugar – 130 g – 5/8 cup
• almonds – 100 g – 3/4 cup
• juice and zest of 1 lemon
• eggs – 2
• egg yolk – 1
• vanilla essence – 1 tsp
• salt – a pinch

Instructions

On your working top mix the sifted flour with the baking powder. Add 2 eggs, sugar, vanilla essence, lemon zest and juice and salt. With a fork mix well all the ingredients.

Add the whole almonds and working with your hands make 3 long logs.

With a fork whisk the egg yolk and brush the logs with it. Cook at 190C or 370F for 15 minutes.

Remove from the oven, wait for the pastry to cool for a couple of minutes, then slice the logs about 1 cm thick (use a teatowel to hold the logs as the pastry will still be hot). Lay the biscuits on the baking tray and toast them for about 1 minute each side or until they get a lightly coloured.

Store them in an airtight container for freshness.

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