Cantuccini biscuits

Yummy biscuits meant to be dipped in wine, especially Vinsanto and eaten.


  • Flour - 400g
  • Sugar - 200g
  • Almonds (shelled) - 150g (upto 200g)
  • Eggs - 3 (2 for the pastry, 1 for the wash)
  • Egg yolks - 3
  • Baking powder - 2 Tbsp
  • Orange Essence - 2ml Or
  • Zest of half an Orange
  • Pinch of salt
  • Parchment paper


  1. Slightly toast the almonds for 10minutes at 180°C / 375°F until toasted.
  2. Remove from oven and let it cool.
  3. Whip 2 eggs and 3 yolks with sugar.
  4. Add flour, baking powder, orange essence / zest and some salt, and the cooled almonds.
  5. Cut the pastry to get long and high strips, ~1.5cm in diameter (like biscottis).
  6. Put these strips on floured parchment paper and brush them with a whipped egg.
  7. Bake for 15mins at 200°C.
  8. Remove them and cut them while they are hot so they look like cookies.
  9. Bake them again at 180°C for 10minutes.


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Cantuccini biscuits