Cantuccini – Italian Almond Biscuits

Step-by-step method

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At a glance

You're mixing up an easy almond-packed dough and baking it into logs, then the tricky part—slicing them while they're hot and baking again to get that signature crunchy texture. The whole process takes just over an hour and you'll end up with Italian biscuits that stay fresh for ages (if they last that long!).

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    Making the dough

    Whisk the sugar, eggs, a pinch of salt and lemon zest until foamy. Add the melted butter, flour, and roughly chopped almonds. Stir in a small pinch of baking powder (about the tip of a knife). Combine everything into a firmer dough that isn't sticky.

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    Shaping the logs

    Line a baking tray with parchment paper and shape the dough into logs about 3 cm in diameter. Once on the tray, press them down gently so the biscuits get their typical shape.

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    Baking

    Brush the logs with beaten egg and bake in an oven preheated to 180°C. Bake for 25–30 minutes, until the surface of the cantuccini turns golden, then remove from the oven.

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Cantuccini – Italian Almond Biscuits

bohynekuchyne
Active time total 1 h 3 min
Prep 15 min Cook 48 min
Plus 1 min of resting (not counted in active time)
8 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

740 kcal

Calories

111 g

Carbohydrates

38 g

Fats

20 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

These popular and well-known Italian biscuits can easily be baked at home. There's no great science to it! The key ingredient here is almonds – and you'll need plenty of them. Cantuccini originally come from Italy, specifically Tuscany, where you'll find all sorts of variations on this crunchy treat. In some places you'll even find versions made with hazelnuts. I tried cantuccini with almonds and chunks of dark chocolate, and they were absolutely amazing.

Vegetarian High-protein Snack Italian For a sweet tooth

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