- 350g plain white flour
- 350g caster sugar
- 3 eggs
- 160g chopped almonds
- 16g baking powder with vanilla
Heap the flour and sugar together on a wooden board and mix well. Make a well in the middle.
Add 3 eggs to the well with a pinch of salt. Mix the eggs in the middle slowly adding the flour and sugar around the edges.
Add the baking powder and continue to mix together until a dough starts to form. Then start kneading with your hands.
Chop almonds quite finely and add to mixture. Add flour so the dough doesn’t stick to the board.
Make the dough into a log shape and slice into 6 equal pieces. Roll and flatten the pieces to form strips 3 fingers wide and 1 finger high. Line an oven-wear dish with greaseproof paper and place the strips spaced apart in the dish.
Cover the dish and leave at room temp for 30mins. Brush each piece with egg and bake at 180° degrees. After 30 minutes remove from the oven and slice into diagonal pieces then spread the pieces and put back in the oven for 15 minutes at 190° degrees. Cantucci are “biscotti” which literally means cooked twice.
These biscuits are great dipped in sweet dessert wine (Vin Santo) or try them with coffee or tea.