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biscotti from Tuscany
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Cantuccini: the original "biscotti" from Tuscany

Find out how to make Cantuccini, the original "biscotti" from Tuscany, Italy
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: cookies, Dessert
Cuisine: Italian

Ingredients

  • 130 g Whole unpeeled almonds 1 cup
  • 300 g Flour 2 1/2 cups
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 150 g Sugar 3/4 cup
  • 2 Eggs
  • 1 Tbsp Honey
  • Lemon zest from 1 lemon
  • 1 Tbsp Butter at room temperature

Instructions

  • Put the almonds on a cookie tray in a single layer and bake in the oven at 180ºC (350ºF) for 5 minutes.
  • Leave to cool on the bench.
  • Beat the eggs and sugar together with an electric mixer (or whisk) until foamy. 
  • Add the honey and softened butter and mix.
  • Add the flour, baking powder, lemon zest, and salt. Mix in gently.
  • Stir in the almonds by hand.
  • Form the mixture into two long thin "loaves"  no more than 6cm (2 1/2 inches) high and place them on a cookie sheet lined with baking paper.
  • Bake at 200ºC (400ºF) for 20 minutes until golden-brown.
  • Leave to cool for a few minutes until you can touch it.
  • With a SHARP serrated knife, cut slices approximately 1cm (1/2 inch) thick and lay them on a cookie sheet.
  • Bake at 200ºC (400ºF) for 7-10 minutes until slightly browned.

Notes

The cantuccini can be stored in an air-tight container for several weeks.