baking · vegetarian · dairy-free
Cantucci (almond biscotti)
Twice-baked Tuscan almond biscuits for dunking in vin santo or coffee.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven.
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Method
-
1
Mix dry ingredients, add eggs, zest and vanilla to a sticky dough; fold in almonds.
-
2
Shape two logs on parchment and brush with egg.
-
3
Bake at 180°C (350°F) for 25 minutes.
-
4
Cool 10 minutes, slice diagonally.
-
5
Bake slices at 150°C (300°F) for 10–15 minutes until dry.
