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Cantucci (almond biscotti)
Tuscan cantucci: a yeast-free dough with whole almonds and a double bake, for hard, fragrant biscuits to dunk in sweet wine.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Wheat flour, all-purpose 300 g
- Granulated sugar 150 g
- Almonds 120 g
- Whole egg, fresh 100 g
- Butter, salted 30 g softened
- Vanilla extract 3 g
- Fine salt 1 g
Steps
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1 Put the flour, sugar, salt and vanilla in the bowl and mix: 10 sec / speed 3.
10 sec · speed 3
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2 Add the eggs and soft butter and knead: 2 min / speed 1 / kneading mode.
2 min · speed 1 · dough
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3 Add the almonds and combine: 30 sec / speed 2, reverse.
30 sec · speed 2 · reverse
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4 Shape two logs about 4-5 cm wide and bake at 180 degrees for 20 minutes.
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5 Let cool slightly, cut into 1.5 cm diagonal slices and bake again at 160 degrees for 15 minutes.
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6 Let cool completely before storing in a tin.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 342 kcal | 421 kcal |
| Protein | 8.6 g | 10.6 g |
| Carbohydrate | 50.7 g | 62.5 g |
| Sugars | 19.6 g | 24.1 g |
| Fat | 12.1 g | 14.9 g |
| of which saturates | 2.9 g | 3.6 g |
| Fibre | 2.9 g | 3.6 g |
| Salt | 0.23 g | 0.29 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.