Cantuccini
Crunchy, nutty, and delightfully dunkable, this cantuccini recipe is a timeless Italian treat, delivering an elegant bake with a whole lotta crunch.
Ingredients
Method
Preheat the oven to 180°C/350F/Gas 5.
Line 2 baking trays with greaseproof paper.
Toast the almonds lightly in a dry pan, then remove from the heat.
Sift the flour, sugar and baking powder into a bowl. Stir in nuts, chocolate drops, eggs, vanilla extract and orange zest. Combine into a dough.
Dust the work surface with icing sugar and divide the dough into three. Roll each piece into a sausage. Place them on the baking paper and flatten slightly.
Bake for 20 minutes then remove from the oven and slice into thin biscuits. Place them back on a tray and into the oven once more for 3 minutes to dry out completely. Then leave to cool on a cooling rack.
Serve with coffee or pop into a bag ready for a Christmas gift.
Other flavours you could try include, cranberry and cinnamon, almond and saffron.
This cantuccini biscuits recipe is the crunch that packs a punch!
If you love a biscuit with character and a story, you’re in for a treat. Cantuccini biscuits - also known as biscotti di Prato - trace their roots to Renaissance Tuscany, where the name derives from the Latin cantellus, meaning “little piece” or “slice.” These twice-baked almond biscuits were originally prized for their long shelf life and perfect dunkability, making them an ideal companion to a glass of Vin Santo, Italy’s beloved sweet dessert wine.
Our cantuccini recipe packs whole almonds and rich 70% cocoa chocolate drops into a sturdy yet tender dough made from strong white flour, caster sugar, baking powder, eggs, vanilla extract, and bright bursts of fresh orange zest. After the dough is shaped, baked, sliced, and baked again, you get the characteristically dry, crunchy texture of a famous cantuccini biscuit that’s perfect for dunking - and they’re dusted with icing sugar for that classic finish.
Traditionally, our cantuccini biscuits recipe is enjoyed as a festive treat, especially over Christmas, but their timeless appeal keeps them flying out the biscuit barrel all year-round. Serve them with Vin Santo, a frothy cappuccino or a good old cup of tea! For a modern twist, try dunking these biscotti into creamy hot chocolate or alongside a glass of rich, nutty amaretto.
For sides or sweet treats that complement these cantuccini biscuits, how about a creamy mascarpone, a scoop or two of vanilla gelato with a cherry compote, or grilled fruit with honey and ricotta? And if you’re eager to explore more irresistible Italian classics, bake up a batch of lemon and cranberry amaretti biscuits, indulge in devilishly decadent deep-fried cannoli, or treat yourself with an iconic tiramisu!
