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Baked goods


Also known as biscotti, you can bake these delicious Italian almond cookies yourself.

Serves 20
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
103 calories per serving


> 2 eggs
> 1 2/3 cups flour (plus extra for dusting)
> 1 pinch salt
> 1/2 cup sugar
> 2 tbsp sugar
> 1 tsp baking powder
> 1 lemon, scrubbed
> 3/4 cup almonds
> 2 tbsp low-fat milk


Preheat the oven to 350° F.
Separate one egg and set the yolk aside. Put the egg white in a bowl and whisk lightly with the remaining whole egg. Sift the flour over the eggs.
Stir in the salt, sugar and baking powder.
Grate the lemon rind into the batter. Add the almonds. Knead until you get a smooth dough.
Lightly dust a work surface and your hands with flour. Shape the dough into two loaves approximately 1 ½ inches wide.
Place them on a lined baking tray with enough space in between (they will expand during baking).
Beat the egg yolk with the milk and brush over the dough. Bake for about 20 minutes, or until until golden.
Remove from the oven (leave the oven on) and cut the cookies while still warm into ½-inch diagonal slices.
Place the cookies on their sides on the baking sheet and bake for another 8 minutes, or until cut sides are golden brown and the edges have darkened. Let cool.


You can keep the cantuccini up to two weeks in an airtight container.

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