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TN&M in the Kitchen: Cantucci (Italian Almond Biscotti)

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel

Cantucci (Italian Almond Biscotti)

Makes around 48 biscuits - Cook in 60 minutes 


- 210g almonds, whole

- 500g all-purpose flour

- 300g sugar, white or brown

- 3 whole eggs plus 2 egg yolks 

- 1 teaspoon baking powder 

- Sal


Step 1 

Preheat the oven to 180 degrees Celsius (°C) and line the bottom of a baking pan with parchment paper. Toast the almonds in a non-stick frying pan for around 10 minutes, remove from heat and leave to cool.

Step 2 

Place the flour in a large bowl, create a well in the centre, add the sugar, two whole eggs, 2 egg yolks, baking powder and a pinch of salt. Gradually draw the flour from inside the walls of the well and combine the flour with the other ingredients, adding the almonds halfway through. You can begin with a wooden spoon, but once the dough thickens, it is best to use your hands to work the dough.

Step 3

Knead the dough until all the ingredients are mixed, dusting your hands now and then so the mixture doesn’t stick. Shape the dough into two logs (around 2 inches wide and ½ inch high) and place them separated on the baking pan. Brush the logs with the remaining egg, place in the oven and bake for 30 minutes until golden brown, but still soft.

Step 4

Move the logs onto a cutting board and while hot, cut diagonally into thick slices (½ inch thick). Leave the cantucci to harden as they cool on the rack or if you prefer your biscotti harder, place them in the oven for another 10 minutes.  

These hard, dry biscotti make a wonderful dessert, dipped into Vinsanto or your choice of dessert wine. Buon Appetito!

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