Rating: 4.0/5. From 41 votes.
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Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 10


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!


  • 500 g (4 cups) plain (all-purpose) flour
  • 400 g (2 cups) sugar
  • 250 g (1/2 lb) almonds, toasted (with their skins if possible)
  • 3 eggs
  • 3 egg yolks
  • 50 g (1/4 cup) melted butter
  • 1 heaped 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, toasted in the almond pan with the heat off.
  • To glaze: half an egg white, pinch of aniseed.


  1. Preheat your oven to 170°C/340°F
  2. Mix the flower with the baking powder.
  3. In a bowl mix 3 eggs, 3 yolks, the sugar, the melted butter, a pinch of toasted aniseed and the sweet wine.
  4. With the flour, make a well on your work surface.
  5. Carefully pour the mix from the bowl into the well.
  6. Working with a fork or a spatula, amalgamate all the ingredients.
  7. When well mixed, add the toasted, cooled almonds to the mixture.
  8. With a large metal spoon or a metal spatula, spoon or cut strips (approx 2 inches by 8 inches/4 cm by 15 cm) onto a floured surface. Roll in the flour, shake off excess and place on a baking sheet covered in baking paper. Form into loaves gently and allow space between the loaves for them to rise.
  9. Bake in an oven on 170°C/340°F for approximately 30 minutes or until golden.
  10. Take out of the oven, cool a little and cut the strips diagonally into biscuits approximately 1 cm (half inch) thick, and brush with the glaze.
  11. Return to the oven and bake for a further 10-15 minutes until golden and glazed.

13 replies
  1. Teri Morisi
    Teri Morisi says:

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

  2. kapu patel
    kapu patel says:

    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.

  3. Norma
    Norma says:

    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!

  4. K. A.
    K. A. says:

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

  5. Carol
    Carol says:

    Wow it came out exactly like we did at the class! They taste so good I am sure my family will devour them in no time. I didn’t have a shot glass but found that 1.5oz shot glass = 3 Tablespoons.

  6. Maria
    Maria says:

    Hi, I hate aniseed to the extent I am not able to smell it, although I like cantuccini a lot and I’d like to make them 🙂 What could replace it to give this distinctive taste but not be aniseed? 🙂

Trackbacks & Pingbacks

  1. […] and Susie had us pair this “appetizer” wine with assorted fruits and cantuccini (biscotti), it was a perfect pairing!  As an appetizer wine, I  highly recommend buying it as a […]

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