Orange Cantuccini

Orange Cantuccini - Italian Almond Biscotti |

Cantuccini (or Cantucci/Biscotti di Prato) are traditional Italian almond cookies from the region around Florence. They are baked twice – once in the whole loaf and then cut into pieces – which makes them keep extra long, but they are also extra hard. They are eaten, dunked into Italian dessert wine (Vin Santo) or hot beverages such as coffee or black tea.

Orange Cantuccini - Italian Almond Biscotti |

Their long shelf-life makes them a great candidate for a present from the kitchen. Wrap them nicely and give them away with a bottle of dessert wine. The receiver can enjoy the Cantuccini even months later.

Orange Cantuccini - Italian Almond Biscotti |

Orange Cantuccini

175 g almonds, peeled
250 g flour
180 g sugar
1 package vanilla sugar (8 g)
1 tsp baking powder
Grated zest of one orange
2 eggs (M)

1) Preheat oven to 200 ºC. Cover baking sheet with parchment paper.
2) Coarsely chop almonds. Combine all ingredients in a bowl to a smooth dough. On a floured surface, divide the dough and form two rolls with 3-4 cm diameter. Place the two dough rolls on the baking sheet and flatten them a bit. Bake for 12-15 minutes until golden brown.
3) Remove from oven. Use a sharp knife to cut the rolls into finger thick pieces right away. Distribute the Cantuccini evenly on the baking sheet and bake for another 10 minutes.
4) Let cool and store in an airtight container. The Cantuccini will keep for a number of months.

Traditionally, Cantuccini are dipped into Vin Santo, an italian dessert wine. They also taste fine with white wine, coffee or black tea.


175 g Mandelkerne, geschält
250 g Mehl
180 g Zucker
1 Pkg Vanillezucker (8 g)
1 TL Backpulver
Geriebene Schale einer Orange
2 Eier (M)

1) Backrohr auf 200 ºC vorheizen. Ein Backblech mit Backpapier auslegen.
2) Mandeln grob hacken. Alle Zutaten in einer Schüssel zu einem glatten Teig verkneten. Aus dem Teig auf einer bemehlten Arbeitsfläche zwei 3-4 cm dicke Rollen formen. Die beiden Teigrollen auf das Backblech legen und etwas flach drücken. 12-15 Minuten hellgelb backen.
3) Die Cantuccini-Rollen direkt nach dem Backen mit einem scharfen Messer in fingerdicke Scheiben schneiden. Die Scheiben auf dem Backblech gleichmässig verteilen und nochmals 10 Minuten backen.
4) Auskühlen lassen und in einer luftdichten Dose aufbewahren. Die Cantuccini sind so einige Monate haltbar.

Traditionell werden Cantuccini in Vin Santo, einem italienischen Dessertwein, getunkt. Sie schmecken aber auch gut mit Weisswein, Kaffee oder Schwarztee.


older: London markets: Borough and Leadenhall Market
newer: Sacher Cubes – Viennese Chocolate Cake

  1. I make these almost every month! They are truly great little snacks or sweets to have around. :) I don’t add almonds because I am allergic, I add dried fruits instead.

  2. Hi Alexandra,
    I love to find here an Italian recipe. Your cantucci looks perfect.
    Great job!

  3. […] Strudel and Cream: Orange Cantuccini […]

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