Italian cantuccini biscuits

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Prep time:

Cook time:

Serves: 6

By cucinareitalia



  • 500g self-raising flour

  • 180g butter

  • 1 tbsp vanilla essence

  • 1 pinch salt

  • 340g sugar

  • 1 lemon zested

  • 4 eggs

  • 250g almonds

  • 4g grated nutmeg


  1. In a bowl work the butter with the sugar to a creamy consistency.
  2. Add the eggs, flour, salt, vanilla and lemon zest and the almonds and stir well.
  3. Work the pastry with your hands and shape it into 3 long logs, 3 cm thick each. If it is too sticky just add a little more flour to help you with the shaping.
  4. Lay the pastry on a tray on a baking paper and cook for 200C for 20 minutes.
  5. When cooked wait for the pastry to cool a little, then slice it about 1.5 cm thick.
  6. Lay the biscuits on the tray and toast them a little until they get a light golden colour. Store them in an airtight container for freshness.

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • italian

  • Cake/Dessert

  • Snack

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  • cucinareitalia 26/01/12 21:53

    They are very addictive biscuits, easy to make and will last for some time if stored in a airtight container.