Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Cantuccini Biscotti

This recipe comes from Chef Jim Fisher who now runs cooking holidays in the Dordogne.

If you would like to know more about Jim and how he gained his love of cooking why not have a look at his biography page <click here>

To find out more about the cooking holidays in France at Jim's cooking school in the Dordogne you will need to visit his web site <click here>

Jim said about this recipe:

Biscuit dunkers fall into two distinct and fiercely defended camps; the short Dunkers, who like their biscuit still crisp in the centre – and the long Dunkers, who prefer long slow dipping for a soft soggy interior (if the end of the biscuit should break off and descend to the bottom of the cup, well, that’s just an added bonus!).

These Cantuccini Biscotti (hard almond biscuits from Tuscany) were just made for dunking - not in a mug of ‘Rosy Lee’, but in a glass of cold sweet dessert wine. Served on their own, or with a rich dessert like Chocolate Cups <click here> , cantuccini are the perfect end to any meal.


325g (12oz) plain flour
300g (11oz) caster sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
325g (12oz) whole blanched almonds
3 large eggs
2 tsp vanilla extract


  • Set a rack in the middle level of the oven and preheat to Gas Mark 4 (180°C / 350°F).
  • Line two baking sheets with silicone paper.
  • Roughly crush a third of the almonds. In a bowl combine the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.
  • In another bowl, whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.
  • Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip. Place the pan on a rack and let the logs cool completely.
  • Leave the oven temperature at Gas Mark 4 (180°C / 350°F). Place one of the cooled logs on a cutting board and cut it diagonally into slices 0.7cm (1/3 inch) thick. Arrange the biscotti on the prepared pans, cut side down. It is not necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and allow to cool.
  • Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight fitting lid. Store just as you would ordinary biscuits.

Makes about 60

Chef Jim Fisher