Organic Tuscany Cookbook


Tuscan Almond Biscuits

VN:F [1.9.22_1171]
Print this recipe Print this recipe

These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available (Italian “00” is the best) results in the most mouthwatering morsels. Guests that come to our cooking classes in Italy tell us that when they get home, these are the first thing that they make. And that they really impress their friends!

Prep time: 30 mins | Total time: 1 hour 15 mins | Servings: 10


  • 500 g (4 cups) plain (all-purpose) flour
  • 400 g (2 cups) sugar
  • 250 g (1/2 lb) almonds, toasted
  • 3 eggs
  • 3 egg yolks
  • 50 g (1/4 cup) melted butter
  • 1 tablespoon Natural baking powder, enough for 500g (4 cups) flour
  • 1 shot glass vin santo (or similar sweet wine)
  • pinch of salt
  • good pinch of aniseed
  • To glaze: 1 egg yolk, half an egg white, aniseed.


  • Preheat your oven to 170°C/340°F
  • Mix the flower with the baking powder.
  • In a bowl mix 3 eggs, 3 yolks, the sugar, the melted butter, a pinch of aniseed and the sweet wine.
  • With the flour, make a well on your work surface.
  • Put the mix from the bowl into the well.
  • Working with a fork or a spatula, amalgamate all the ingredients.
  • Add the toasted, cooled almonds to the mixture.
  • With a large metal spoon, spoon strips (approx 2 inches by 8 inches/4 cm by 15 cm) onto a floured surface. Roll in the flour and place on a baking sheet with baking paper on top.
  • Bake in an oven on 170°C/340°F for approximately 30 minutes or until golden.
  • Take out of the oven, cut the strips diagonally into biscuits approximately 1 cm (half inch) thick, and brush with the glaze.
  • Return to the oven and bake for a further 10-15 minutes until golden and glazed.

Cantuccini, 4.0 out of 5 based on 36 ratings 

Keeping sharing simple…

10 Reviews

Teri Morisi July 14, 2010

I have made these several times at home. They are a hit with my family and coworkers.

kapu patel October 19, 2012

can you please let us know a the amount in g of baking powder and a good substitute for “natural” as it is hard to find in the US. thanks
thanks for all the great recipes.
also, do we mix the butter, sugar and eggs first and then add to the well? somehow i remember doing that when we took a class with manuela.

Riccardo October 29, 2012

Please use 17 g (4 teaspoons) of natural baking powder. Please read this article “Cream of tartar-based baking powder” on how to make your own natural baking powder. Put the melted butter, the sugar and the eggs into the well of flour, without mixing them.

David January 25, 2013

The Vin Santo is an ingredient or an accompaniment ? If an ingredient, is a glass 8 oz?

Riccardo January 25, 2013

Put a shot glass of vin santo (or similar sweet wine) with all the other ingredients into the well.

Organic Biscuits November 27, 2014

Tasty and healthy. Great recipe, congrats! Worthy to be tried, without any doubt.

Norma December 19, 2014

Cantuccini(biscotti) has become a must have in our house. I have made five batches and my husband tests them all. Following the recipe EXACTLY is the key to success. Deliciously! We ration ourselves to 2 with our lunch!

Rafia April 18, 2015

Hello there! Can we substitute vin santo with another ingredient which is non alcoholic?

K. A. July 5, 2015

With regards to the former question, I would suggest trying any sweet grape juice as a Vin Santo substitute…just experiment a s o!

Review this recipe

Your Rating: (more stars = better)
Your Review: