Italian cantucci are the classic double-baked Tuscan biscuits. The double cooking of the biscuits gives them their characteristic friability and crunchiness as well as their shelf life. The preparation of the cantucci is very simple, all you have to do is try them, you will love them.

- DifficultyMedium
- CostMedium
- Preparation time25 Minutes
- Cooking time30 Minutes
- Cooking methodOven
- CuisineItalian
- SeasonalityAutumn, WinterSpring, Summer
Ingredients
Tools
Steps
Place the almonds on a baking tray and toast them in a static oven at 392°F(200°C) for 4-5 minutes.
Break the eggs into a bowl and add the sugar, salt, honey, vinsanto and mix with a whisk. Add the flour, baking powder and almonds. Knead with your hands on a work surface until it forms a dough. Divide into two parts and form two rolls 1.96″ wide and 0.59″ high. Transfer to a baking tray lined with baking paper.
Beat the egg and brush the loaves.
Sprinkle the loaves with a little sugar, it will make them even crunchier.
Bake in a static oven at 356°F (180°C ) for 15 minutes. Remove from the oven and leave to cool. Cut biscuits 1-2cm thick. Place them on the baking tray and bake again to toast, about 7-8 minutes. Remove from the oven and turn the biscuits over to the other side. Bake and toast them for another 5-6 minutes. Remove from the oven and leave to cool on a cake rack.

Cook’s tips
Store in a closed jar for 1 month.
Recipes of biscotti
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Varied doses for servings