Course Biscuit
Cuisine Italian
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 36
Author Maremma Guide


  • 100 g Almonds with skins, lightly toasted and allowed to cool
  • 260 g 00 Flour
  • 12 g Baking Powder
  • pinchSalt
  • 170 g Caster Sugar
  • 2 Eggs
  • 1 Egg Yolk


  1. Mix the caster sugar and egg together (not the single yolk!)
  2. Sift Flour, baking powder and salt into a shallow bowl and make a well in the middle
  3. Pour the egg mixture into the 'well' and gradually draw in the flour to make a soft dough
  4. Mix in the almonds
  5. Put the dough onto a lightly floured board and roll out into 'sausages' (about the same thickness as normal sausages!). Depending on your baking tray, you may make one two or three sausages...the fewer the better.
  6. butter and lightly flour your baking tray and lay out the sausages. Then glaze the tops with the remaining egg yolk.
  7. Bake in a preheated oven at 160-180c for around 15 minutes until the dough turns to a 'sandy' colour
  8. Remove from the oven and using a sharp knife cut diagonally into slices so that you have cantuccini shapes
  9. Return to the oven for a further 6-10 minutes till your cantuccini are crispy at the edges
  10. Cool on a rack and store in an airtight tin.