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Cantuccini toscani are traditional Italian almond biscotti from Tuscany, perfect for dipping in coffee or wine. These twice-baked cookies are crispy, crunchy, and studded with whole almonds. They are a beloved breakfast treat and ideal for gifting.
Prep
15 min
Cook
45 min
Total
60 min
Servings
24 srv
Difficulty
Easy
Calories
145 kcal
For 24 serving(s)
Per serving
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs with sugar until pale and fluffy, about 3 minutes. Add vanilla extract and mix well.
Gently fold the dry ingredients into the wet mixture until just combined. Fold in the whole almonds.
Divide dough in half and shape each portion into a long log approximately 30cm long and 5cm wide on the prepared baking sheet.
Bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
Cool for 10 minutes, then slice diagonally into 2cm thick pieces using a serrated knife.
Place sliced cantuccini cut-side down on the baking sheet and bake for another 10-12 minutes until crispy, turning halfway through.
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