Recipe
Cantucci
These are the classic twice-baked almond biscuits. Mix, bake as a log, slice, bake again. They keep well and taste better the next day.
Need a smaller batch, different nuts, or less sugar? Ask the AI to tweak the amounts for you.
Italian almond biscotti
Perfect with coffee, tea or a small glass of something after dinner. They're meant to be crunchy.
Ingredients
This is the simple base. The AI can help you fold in extra bits like orange zest, vanilla or chocolate.
- 250 g plain flour
- 200 g sugar
- 2 eggs
- 150 g whole almonds
Method
- 1
Mix
- 2
Bake
- 3
Slice & bake again
The second bake is where they dry out and crisp up. If you want them softer or crunchier, ask the AI to adjust the baking times.
Gear that helps (optional)
You only really need a tray and a bowl. These just make biscotti days smoother.
Baking tray + parchment
Keeps the biscotti from sticking and helps them bake evenly.
Sharp serrated knife
Makes it easier to slice the baked log without crushing it.
Wire cooling rack
Lets air circulate while they finish drying out.
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Quick questions
How long do they keep?
Stored in an airtight jar, they're good for a couple of weeks. The AI can help you scale the recipe up if you want a big jar on the counter.
Can I swap in different nuts?
Yes – hazelnuts or pistachios work well. Ask the AI to suggest flavour combos and updated amounts.
In a baking mood? There are more cookies, cakes and desserts on the main recipes page.
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