by: Max M Rasmussen

Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits

Biscotti Cantucci - Max M Rasmussen
Biscotti means "twice baked" and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.


The wet

  • 1 lemon, zest of. 
  • 2 eggs
  • 150 g (5½ oz) sugar
  • 50 g (2 oz) butter

The dry

  • 300 g (10½ oz) wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 200 g (7 oz) almonds (with skin)


Boil the almonds a few minutes and deskin then them.

Roast the almonds for 15 minutes at 200°C (390°F) to dry them out.

Beat the wet ingredients separately until the sugar is dissolved.

Mix the dry ingredients.

Knead the dry and wet ingredients in a bowl.

Divide the dough into 3 equal parts.

Roll each portion into a "sausage" that is as long as your baking pan.

Put them on the baking pan  and press them flat to approx. 2 ½ cm (1 inch) thickness.

Bake them once in the oven at 175°C (350°F) for approx. 25 minutes.

Take them out and let them cool down a few minutes.

Cut them diagonally into slices the width of your finger. (½ inch or 1 cm)

Bake again until golden. About fifteen minutes. Turn them over once or twice so they get evenly golden on all sides.

by: Anonymous


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