Cantucci - Almond Biscotti
- mammalina3
- Jul 3
- 1 min read
Cantucci is a classic Italian favourite – crisp, nutty and absolutely irresistible.
My mum makes the best ones, so I learned from a pro!
They’re simple to make, dairy-free and perfect with a coffee or a glass of sweet dessert wine. A timeless treat that brings a little taste of Italy to every bite.
Ingredients (makes approx. 20 cantucci) *
120g self-raising flour (sifted)
100g granulated sugar
100g raw unpeeled almonds
1 large egg
1 tsp ground cinnamon
* My recipe is dairy-free and suitable for vegetarians.
Method
Mix wet ingredients: In a large bowl, whisk the sugar and egg together until the sugar starts to dissolve and the mixture becomes smooth and glossy.
Add dry ingredients: Stir in the cinnamon, then gradually add the flour. Once you have a soft, crumbly dough, mix in the almonds. Transfer to a lightly floured surface and knead briefly to bring the dough together.
Shape the logs: Divide the dough in half and roll into two equal logs, about 4cm wide. Place them on a baking tray lined with baking paper.
First bake: Brush the tops with a little beaten egg yolk and bake in a preheated static oven at 200°C for 20 minutes, or until lightly golden and firm.
Slice & second bake: Let the logs cool slightly, then slice diagonally into 1.2cm thick biscotti using a serrated knife. Lay the slices flat on the tray and return to the oven at 180°C for 10–15 minutes, until dry and crunchy.
Cool & enjoy: Let them cool completely and store in an airtight jar – if they last that long!
