Biscotti (Cantuccini)

Biscotti (Cantuccini)
  • 250 Gram (g) flour
  • 70 Gram (g) butter
  • 125 Gram (g) sugar
  • 2 Piece egg
  • 100 Gram (g) almond (walnut, hazelnut optional)
  • 1 Tea spoon (tsp) baking powder
  • 1 Peck salt

season: Winter,Whenever

occasion: 4Holidays

origin: Traditional (National&Religious)



Cantucci, crunchy almond biscotti, are a Tuscan classic. Created in Siena, they are popular throughout Italy.
Preheat the oven to 180 C degree and line a baking sheet with parchment paper. Cut the almonds (and or any type of nuts) roughly with a sharp knife. In a large bowl combine the eggs, sugar and melted butter with a blender. Add flour, baking powder and salt. Knead until dough forms, then add the almonds and blend only a minutes, don't overknead. Place the dough on floured board and devide into 3 equal parts. The dough will be a little sticky, that’s normal. Mold each section into 30 cm long, and 2 cm wide strips. With your fingers flatten the top of the stips getting sharp form. No worries about it being perfect. The dough will come together while it bakes. Put the dough onto the prepared baking sheet. Bake for about 15 minutes then remove from the oven, but keep the oven on. Allow the dough logs to rest for 5 minutes, keeping them on the baking tray. While still hot take a chopping board and slice the strips on the diagonal, about 2 cm wide, using a sharp knife and one firm cut. Put the slices back on the baking sheet, turn up the cut pieces. Put into the oven and continue to bake for about 15 minutes, until lightly golden. Serve with tea or any warm drink as you like.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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