Cantucci almond biscotti

By My Little Italian Kitchen
November 19, 2015
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Author Notes: An easy and delicious recipe. These crunchy are rustic Italian biscuits made with almonds can be stored for a while in an airtight container.My Little Italian Kitchen

Serves: 8

  • 3 cups plain flour
  • 1 teaspoon baking powder
  • 5/8 cup sugar
  • 2 pieces eggs
  • 1 piece egg yolk
  • 1 piece lemon juice and zest
  • 3/4 cup whole almonds
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  1. Mix the sifted flour with the baking powder. Add 2 eggs, sugar, vanilla extract, lemon zest and juice and salt. Mix well.
  2. Add the whole almonds and make 3 long logs.
  3. With a fork whisk the egg yolk and brush the logs with it. Cook at 370F for 15 minutes.
  4. Remove from the oven, wait for the pastry to cool a little then slice the logs. Put the biscuits on the baking tray and toast them for about 1 minute each side or until they get a lightly golden.

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