Cantucci Biscuit Recipe

Biscotti, known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are lovely, dry, and crunchy.

  • Preparation
  • Cooking time
  • Rest time
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  • For the biscuit(s)
  • Plain flour : 300 g
  • Caster sugar : 200 g
  • Baking powder : 6 g
  • Whole egg(s) : 2 whole
  • Unsalted butter : 50 g
  • Lemon(s) : 0.5 whole
  • Vanilla pod(s) : 1 whole
  • Whole hazelnut(s) : 150 g
  • Whole almonds : 120 g
  • Amaretto : 50 ml


  • ETAPE 1

    Preheat the oven 180 C.

  • ETAPE 2

    Zest the lemon.

  • ETAPE 3

    Split the vanilla pod, and scrape out the seeds.

  • ETAPE 4

    Lightly crush the nuts, leaving some of them whole to add to the crunchy texture.

  • ETAPE 5

    Beat the butter and the sugar in a big bowl until creamy, and stir in the lemon zest and the vanilla seeds.

  • ETAPE 6

    Add the eggs one at a time, beating well in between so as to prevent the mix from splitting.

  • ETAPE 7

    Add the flour in increments, along with the Amaretto and the nuts.

  • ETAPE 8

    If the mix still very sticky dust the surface of the dough with flour.

  • ETAPE 9

    Line a baking tray with parchment paper and make 2 equal sausages of the dough.
    (Make sure you have enough space between them as you bake it will expand a little bit.)

  • ETAPE 10

    Bake for about 20-25 minutes, then reduce the heat to 150 C and bake further 5-10 minutes until it is golden brown on the top.

    Either leave to cool and cut when firm with a serrated knife or serve soft immediately .

Chef's tip

«Leaving to cool will set the baked dough firm. This can then be sliced and baked again for 10-15 minutes to dry them out completely. Store in an air-tight container for about a week. »

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