Cantuccini: so simple is it to make the famous Italian almond biscuits.

Originally from a small town near Florence, cantuccini conquered the world. I would like to share with you my own simple recipe on how to make these delicious almond biscuits yourself.

What makes cantuccini so special is the fact that they are baked twice: first you bake the dough rolls, then you cut them into slices and bake them again. As a result, the biscuits are particularly crumbly and nearly imperishable. To slice the baked rolls use a bread knife. Its serrated blade is best for cutting through thick, tough crust, without crushing the biscuit.

Roasted almonds give the cantuccini its unmistakable taste.

Cantuccini are traditionally dipped in vin santo first and then eaten, but you can easily replace the wine with tea or coffee.

Try also my biscotti with cranberries and pine nuts.


  • Servings: makes 20-30 cookies
  • Difficulty: easy
  • Print


  • 280g / 9.9oz of plain, all-purpose wheat flour, plus a little more for dusting
  • 1 teaspoon of baking powder
  • 175g / 6.2oz of sugar
  • 75g / 2.6oz of roasted almonds (unsalted), roughly chopped
  • 2 large eggs, lightly whisked
  • 1 tablespoon of vanilla sugar or half of a vanilla pod, scraped out


  1. Preheat the oven to 180°C / 355°F. Line a large baking sheet with baking parchment.

  2. Sieve the flour into a large bowl and mix with the baking powder. Add sugar, almonds, eggs and vanilla sugar or vanilla pulp and stir everything into a loose, crumbly dough.IMG_0722

  3. Transfer the dough onto a flour dusted work surface and knead the dough until it is smooth and solid. This process can take a while.IMG_0723

  4. Divide the dough into two portions and form each into a roll about 4cm / 1.5inch in diameter. Place the two rolls on the baking tray and press them slightly flat.IMG_0727

  5. Bake the rolls for 25 minutes until golden brown. Remove them from the oven and let them cool for about 15 minutes. Meanwhile, reduce the oven temperature to 150°C / 305°F.

  6. Cut the baked dough into slices about 1cm / 0.4inch thick and place them with the cut surface facing down on the lined baking sheet. Bake for 10 minutes and then turn them over. Bake again for 10 – 15 minutes until golden brown and crispy.

  7. Let the cantuccini cool down completely on a wire rack.

Store in a sealed jar or another airtight container.



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