Italian Cantuccini – crunchy coffee biscuits

Ingredients

• 150 g Unsalted whole almonds (Can be bought already roasted to save time)
• 300 g All-purpose flour (Sift before use)
• 200 g White sugar (Granulated)
• 1 pincée Salt (Table salt)
• 1 sachet Baking powder (Approximately 10 g)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 2 pcs Eggs (Large, at room temperature)
• 70 g Butter (Melted, slightly cooled)

Instructions

1. Toast the almonds

   Preheat the oven to 180 °C. Spread the almonds on a baking sheet lined with parchment paper and bake for 10 minutes, stirring halfway through for even toasting.

   Time: PT10M

   Temperature: 180°C

2. Mix the dry ingredients

   In a large bowl, add the flour, white sugar, salt, baking powder and vanilla sugar. Mix with a mixer or whisk until homogeneous.

   Time: PT5M

3. Create a well and add the liquids

   Make a well in the center of the dry mixture. Crack the two eggs into the well, add the melted butter and mix until a homogeneous dough forms.

   Time: PT5M

4. Incorporate the toasted almonds

   Add the toasted almonds to the dough and gently mix to distribute evenly.

   Time: PT2M

5. Shape the logs

   On a generously floured work surface, shape the dough into a ball, divide it into four equal parts and roll each part into a log about 3 cm in diameter.

   Time: PT5M

6. First bake of the logs

   Place the four logs on a parchment-lined baking sheet and bake for 30 minutes at 180 °C.

   Time: PT30M

   Temperature: 180°C

7. Cut the logs into biscuits

   Remove the sheet from the oven, let the logs cool for a few minutes, then cut them on a bias about 1 cm thick.

   Time: PT5M

8. Second bake of the biscuits

   Return the cut biscuits to the same sheet (or a clean sheet) and bake again for 10 minutes at 180 °C until they are nicely golden and dry.

   Time: PT10M

   Temperature: 180°C

9. Cool and store

   Allow the cantuccini to cool completely on a rack, then transfer them to an airtight container away from heat and light.

   Time: PT10M

Nutrition Facts

Calories

55

Protein

1.2 g

Carbohydrates

8.8 g

Fat

2.3 g

Fiber

0.45 g

Ingredient Substitutions

• Instead of Unsalted whole almonds: pistachios, hazelnuts, walnuts
• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Salt: sea salt
• Instead of Baking powder: baking soda (½ packet)
• Instead of Vanilla sugar: vanilla extract (½ tsp)
• Instead of Eggs: apple sauce puree (½ cup)
• Instead of Butter: sunflower oil, margarine

Equipment Needed

• Large bowl
• Mixer (or hand whisk)
• Oven
• Baking sheet
• Parchment paper
• Silicone spatula
• Sharp knife
• Cooling rack (optional)
• Kitchen mitts
• Kitchen scale

Critical Steps — Do Not Skip

• Toast the almonds
• First bake of the logs
• Cut the logs on a bias
• Second bake of the biscuits

Chef Tips from the Video

• Using parchment paper prevents the biscuits from sticking.
• A short rest of the dough (15 minutes in the refrigerator) makes shaping easier.
• Lightly dust with powdered sugar before the second bake for a shiny finish.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 2 months, well wrapped in plastic film then in a freezer bag.

Room temperature: Up to 2 weeks in a cool, dark place.

Make-Ahead Tips

• Almonds can be toasted the day before.
• The dough can be refrigerated for 30 minutes to ease shaping.
• The biscuits can be baked ahead of time and stored in an airtight container.