Cantuccini/Almond Biscotti

Espresso!...... solo con cantuccinis.

I spent a lot of summers in Italy when I was younger and I remember this easy but incredible good cooking of the italian Grannys ....they always pass by at our Vacation house with some homemade food. This recipe is from Nonna Paola a good friend of my parents who always pass by with Biscottis and I love her Cantuccinis....when I was younger with hot chocolate and today with a strong espresso.


60g softened butter
250g white sugar
1 teaspoons of vanilla sugar
Grated zest of either 1 orange
2 eggs
400g Flour
1 teaspoons baking powder
Pinch of salt
200g whole almond with the skin
2 tablespoons Amaretto Liquor

Mix the flour with baking powder, then add sugar, vanilla sugar. orange zest and salt. Form into a mound with a hollow in the middle.


Pour the butter, eggs and the amaretto liquor into it and knead to a dough. Knead in the chopped almonds. Form the dough to a ball, adding more flour if necessary. 

Cover and chill for 30 minutes.Line a baking tray with baking parchment and preheat oven to 200 degrees.
Cut dough into 6 pieces and shape each into a 25cm log. Arrange logs on a baking tray, leaving enough space for them to spread whilst cooking. Bake in preheated oven for 10-15 minutes.

Allow them to cool a little, then cut into 1cm slices. Lay on a baking tray and bake for another 10 minutes at 200 degrees until golden-brown.