Cantuccini and a Cup of Cocoa – find out how easy it is to bake the classic  Biscuits!

Innocent Nibbles for every Occasion

beckscocoaMUC, Beck Michael
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Innocent Nibbles for every Occasion

Cantuccini (also called Cantucci or Biscotti di Prato) are traditional almond biscuits invented in the Italian province of Prato near Florence. Taking a cue from the Zwieback rusk, it is baked twice. In the first run it's a longish loaf, for the second run they are cut into slices to make them crumbly and long-life.

There are many ways to flavour your cantuccini. Try amaretto or spices such as cardamom, cinnamon, cloves or star anise. Or to keep it simple, just add a tablespoon of Sinnerman forte to fabricate a batch of chocolate cantuccini.


  • 200g almonds,
  • 1 lemon, unwaxed
  • 120g butter, soft
  • 400g flour
  • ½ sachet baking powder
  • 2 sachets vanilla sugar
  • 200g sugar
  • (1 tbsp Sinnerman forte for chocolate cantuccini)
  • 3 eggs 


Heat a pan to toast the almonds (don't add any fat). Scrape the zest from the lemon and mix with the other ingredients. (The result is a rather firm cake mixture.) Knead in the almonds.
Line two baking trays with baking parchment. Dust your hands with flour and shape four longish, flat strands (approx. 5 cm wide).

Bake each tray for 25 minutes at 175°C.

Remove the strands from the baking trays and cut diagonally into pieces.

Return the pieces face down to the tray and bake for another 10 minutes.