Cantuccini (Italian almond biscuits)

Originally from a small town near Florence, cantuccini conquered the world. If you like them as much as I do, they are incredibly easy to make at home and I would love to share with you my own recipe for these delicious almond biscuits.

What makes cantuccini so special is the fact that they are baked twice; first you bake the dough formed into a rope, next you cut the baked rope into thick slices and bake the slices again. As a result, the biscuits are particularly crumbly and nearly imperishable.

I always use roasted, unsalted almonds for my cantuccini. They give the biscuits their distinctive flavor.

To slice the baked ropes use a bread knife. Its serrated blade is best for cutting through the thick, tough crust, without crushing the biscuit.

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

Cantuccini (Italian almond biscuits)

Recipe by AnnaCourse: DessertsCuisine: ItalianDifficulty: Simple


Prep time


Baking time



The famous Italian biscuits, made with roasted almonds and baked twice.


  • 280 g / 9.9 oz, plain, all-purpose wheat flour

  • 1 teaspoon baking powder

  • 175 g / 6.2 oz sugar

  • 75 g / 2.6 oz roasted, unsalted almonds, roughly chopped

  • 2 large eggs, lightly whisked

  • 1 tablespoon vanilla sugar or half of a vanilla pod, scraped out


  • Preheat the oven to 180C / 355F. Line a large baking sheet with baking parchment.
  • Sieve the flour into a large bowl and stir together with the baking powder. Add sugar, chopped almonds, eggs, and vanilla sugar or vanilla pulp. Using your hand, combine everything into a loose, crumbly dough.
  • Transfer the dough onto a clean work surface and knead the dough until smooth and solid. This process will take a while. Really get into it. Your arms should hurt from kneading.
  • Divide the dough into 2 portions and form each into a rope about 4 cm / 1.5 inch in diameter. Place both ropes on the baking tray and press them slightly flat.
  • Bake for 25 minutes, until golden. Then remove from the oven and let cool for about 10 – 15 minutes. Meanwhile, reduce the oven temperature to 150C / 305F.
  • Cut the baked ropes diagonally into slices about 1 cm / 0.4 inch thick and place them, with the cut surface facing down, on the lined baking sheet. Bake for 10 minutes, then turn them over. Bake for another 10 – 15 minutes until golden and crispy.
  • Let the cantuccini cool down completely on a wire rack before storing in an airtight container.

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