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Cantuccini | Bake to the roots

Easy Cantuccini

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 01:45
  • Yield: 50 1x
  • Category: Cookies
  • Cuisine: Italy


Easy to prepare Cantuccini/Biscotti loaded with crunchy almonds!



2 cups (260g) all-purpose flour
3/4 cup (150g) brown sugar
1 tsp. baking powder
1 pinch of salt
2 medium eggs
1 oz. (30g) soft butter
2 tbsp. Amaretto
1/2 tsp. vanilla extract
a few drops of almond extract (optional)
7 oz. (200g) almonds (skin on)


1. Add the flour, brown sugar, baking powder, and salt to a large bowl and mix to combine. Add the eggs, butter, Amaretto, vanilla extract, and almond extract (optional) and knead until you get a smooth dough. Add the almonds and fold in gently. Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.

2. Remove the dough from the fridge, divide into three portions and roll each into a log with a diameter of about 1.6 inches (4cm). Place on a baking sheet lined with baking parchment, cover, and place in the fridge again for about 15 minutes.

3. Preheat the oven to 390°F (200°C). Bake the dough logs for about 13-15 minutes. Remove from the oven and let cool on the baking sheet for about 12-15 minutes. In the meantime, lower the oven temperature of the oven to 320°F (160°C). Cut the pre-baked dough rolls with a sharp knife, each slightly beveled, into slices that are about 0.8 inches (2cm) thick. Place the slices on the baking sheet and bake for another 12-15 minutes. Remove the Cantuccini from the oven and let cool completely on a wire rack. Store in a tightly closing tin.


Enjoy baking!