Cantuccini biscuits

By Danilo Cortellino, MasterChef: The Professionals finalist 2015


  • 180g butter
  • 350g sugar
  • 200g eggs
  • 4g salt
  • 4g nutmeg
  • 5g baking powder for dessert
  • 500g flour
  • 250g almonds


  • Whip the butter with sugar until smooth and pale. Combine with salt, nutmeg and the baking powder. Beaten the eggs and add a spoonful per time to the mixture. Combine the flour and add the almonds.
  • The mixture should be really soft. With a pastry bag form into long cylinders. Arrange on a baking tray covered with baking paper and bake to 180˚C for 20 minutes.
  • Remove the biscotti from the oven and, when they are cool enough to handle, slice into 1cm/½ in rounds.
  • Pop into the oven the biscuits and toast them to 160˚C for 5 minutes until golden and crumbly.
  • Once cold you can keep and store them for more than a week in an airtight container.

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