Almond Hazelnut Biscotti (Cantucci)

A classic of Tuscan biscuit, and of Siena in particular, cantucci are a wonderful treat to finish off a meal. This is my personal version of these biscotti, with a handful of hazelnuts thrown in. For a more traditional take, swap the hazelnuts with equal amounts of almonds.

Almond Hazelnut Biscotti (Cantucci)

2 eggs

200 g caster sugar

400 g plain flour, sifted
1 tsp baking powder

A pinch of salt

150 g whole raw hazelnuts
50 g whole raw almonds
A drop of milk
1 egg, lightly beaten, for brushing

Preheat the oven to 180°C/350F.  In a large metal bowl, beat two eggs with sugar until they become light, airy and pale yellow, and the sugar has dissolved. Stir in the flour, baking powder and salt and mix until combined. Finally, add the almonds and hazelnuts and work them with the dough, which you should be able to shape into a ball. Add a little milk if the dough is too dry.

Transfer your dough onto a working surface dusted with a little flour and divide it into four equal pieces. Shape them into long ‘sausages’ about 2-inch wide. Transfer them onto a baking tray lined with parchment, leaving a little gap between them. Brush their tops with egg, then bake for 25 minutes.

Remove from the oven and let them cool slightly. Using a sharp serrated knife, cut out your biscotti, which should be 1/2 inch wide. Place them back onto the baking tray and toast them for five minutes on each side. Once ready let them cool completely on a rack.

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