Twice-Baked Almond Cantuccini with Honey and Vanilla
Twice-baked almond biscuits with honey and vanilla, sliced into crisp cantuccini for coffee or tea.
Cantuccini are crisp, twice-baked Italian almond biscuits made for dunking in coffee or tea. This home version keeps the source’s flour, sugar, eggs, honey and whole almonds, while leaving out the unclear extra “hazelnuts” quantity so the dough remains balanced. Shape the dough into two narrow logs, bake until set, cool just enough to slice, then return the slices to the oven until dry and golden. Their low moisture helps them keep well in an airtight tin. Heat oven to 180°C (350°F). Whisk flour, sugar, baking powder and salt in a large bowl. Whisk 3 eggs with honey and vanilla; stir into dry ingredients until a firm dough forms. Fold in almonds. Divide dough in half. With lightly floured hands, shape each half into a log about 28 cm long and 5 cm wide; set on a lined tray and brush with beaten egg.
Recipe card
Twice-Baked Almond Cantuccini with Honey and Vanilla
Equipment: Mixing bowls, measuring tools, lined baking tray or cake pan, oven
Ingredients
Instructions
Mix dry ingredients
Heat oven to 180°C (350°F). Whisk flour, sugar, baking powder and salt in a large bowl.
Make dough
Whisk 3 eggs with honey and vanilla; stir into dry ingredients until a firm dough forms. Fold in almonds.
Shape logs
Divide dough in half. With lightly floured hands, shape each half into a log about 28 cm long and 5 cm wide; set on a lined tray and brush with beaten egg.
First bake
Bake 25 to 30 minutes until lightly golden and firm. Cool on the tray for 15 minutes, then lower oven to 150°C (300°F).
Slice and bake again
Use a serrated knife to cut each log diagonally into 1.5-cm slices. Lay cut-side down and bake 10 minutes, turn and bake another 8 to 12 minutes until dry. Cool completely.
How to tell when it is ready
Use a serrated knife to cut each log diagonally into 1.5-cm slices. Lay cut-side down and bake 10 minutes, turn and bake another 8 to 12 minutes until dry. Cool completely.
Tips
- Heat oven to 180°C (350°F).
- Whisk 3 eggs with honey and vanilla.
- Divide dough in half.
- Bake 25 to 30 minutes until lightly golden and firm.
Troubleshooting
- If dough is sticky, flour your hands lightly.
- If slices soften after cooling, bake them a few minutes longer.
Substitutions
- Use hazelnuts for part of the almonds.
- Use a gluten-free baking blend formulated for cookies.
Variations
- Add orange zest to the dough.
- Dip one end in melted dark chocolate.
Serving suggestions
- Serve with espresso or tea.
- Dip in sweet dessert wine.
- Pack in an airtight tin for gifting.
- Serve alongside fruit and cheese.
Make ahead
Prepare and measure the ingredients in advance. Cool fully, then store airtight at room temperature for up to 2 weeks.
Storage
Cool fully, then store airtight at room temperature for up to 2 weeks.
Food safety
Contains wheat, eggs and almonds. Check ingredient labels for other allergens.
Frequently asked questions
Why are cantuccini baked twice?
The second bake dries the slices and gives them their characteristic crisp texture.
How should I store italian almond cantuccini?
Cool fully, then store airtight at room temperature for up to 2 weeks.
Serve with espresso or tea. Cool fully, then store airtight at room temperature for up to 2 weeks.
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