Makes: 40
Prep time:
Cook time:
Total time:
  • 4 whole eggs
  • 4 gr salt
  • 285 gr almonds with skin
  • 500 gr flour
  • 280 gr white sugar
  • 60 ml water
  • 1 tspn vanilla essence
  • 16 gr baking powder
Egg wash:
  • 1 egg yolk
  • 1 tbspn milk
  1. Preheat the oven to 160 ˚C and line a baking tray with baking paper.
  2. Knead the flour, baking powder, sugar, salt, eggs, water and whole almonds to a stiff dough.
  3. Shape the dough into a log max 5 cm wide and transfer it to the baking tray.
  4. Brush the log with the egg yolk and milk
  5. Bake the dough at 160 ˚C for 25-30 min or until almost cooked. Remove the ray from the oven and let the dough cool for 10 min.
  6. When cool enough, cut the log into slices of 1 cm thick and place them on the baking tray.
  7. Bake at 180 ˚C for 10 min or until the cantuccini are fully cooked, dry and crunchy.
  8. Let them cool on a wire rack and store in an airtight container.
Stuff to know
Use whole almonds with the skin on for a better presentation.
Add a few tbspn of milk if the dough is too dry to come together.
Do not fully cook the biscotti the first time they are in the oven since you will bake them again.
You can keep the biscotti for a week if stored in an airtight container
Use orange zest in the dough.
Add dried cranberries.
Cantuccini are Italian cookies that are traditionally dipped in Vin Santo or coffee.
Add instant coffee or cacao powder.