Organic Tuscany Cookbook


Tuscan Almond Biscuits

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The classic “biscotti” as they are often known in the US (in Italian, this just means any “biscuits”). Using the finest flour available (Italian “00” is the best) results in the most mouthwatering bicuits.

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, 4.1 out of 5 based on 29 ratings

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