Jump to Main ContentJump to Primary Navigation

Almond cantuccini

These delicious, crunchy biscuits keep well and are perfect for gifts as you can make them well in advance.

Prep: 15 mins

Cook: 40 mins

Serves: 25

Photo: Inbal Bar-Oz

    These traditional Tuscan almond biscuits are twice-cooked and fill the house with a wonderful smell while baking. They are usually served with and dipped into a small glass of Vin Santo - a sweet dessert wine.

    Method
    • Preheat the oven to 200°c (regular oven) and line an oven tray with baking  parchment.
    • In a bowl, mix the egg and the egg yolk (keep 2 tbsp of the egg mixture to one side to brush at the end) add the sugar, orange zest, marsala and a pinch of salt. Mix well but there is no need to beat. 
    • Add the flour and baking powder and mix again. Then add the butter and, with your hands, mix the dough until it is smooth and fully blended.
    • Work in the almonds, mix well and transfer to a working surface. Divide the mixture into two. Roll each piece into a cylinder shape. Place both on the oven tray and brush the top with the reserved egg. 
    • Bake in the centre of the oven for about 20 minutes until golden.
    • Remove from the oven, leave to cool down for 5 minutes, transfer to a chopping board and while still warm, cut approximately 2cm slices at an angle with a sharp serrated knife (such as a bread knife), sawing the surface lightly to just pierce through, then chopping through cleanly once, rather than sawing through the biscuits. Handle them carefully as they are fragile before their second bake.
    • Lay the slices flat onto the baking sheet and return to the oven for about 15 minutes at 180°c to dry out the biscuits. 
    • Cool before storing in an airtight container, where they will keep for a couple of weeks.
Food

From legal eagle to Challah Mummy

Victoria Prever

Friday, April 13, 2018

From legal eagle to Challah Mummy
Blogs

Last minute mishloach manot

The Fresser

Tuesday, February 27, 2018

Last minute mishloach manot
Family

Remember, dressing up should be fun

Keren David

Thursday, February 22, 2018

Remember, dressing up should be fun
Blogs

Mother's Day cookies - from them, for you

The Fresser

Thursday, March 8, 2018

Mother's Day cookies - from them, for you
Comment

Sharing special stories for Purim

Tamara Fish

Monday, February 26, 2018

Sharing special stories for Purim
Blogs

Fig and halva hamantaschen for Purim

The Fresser

Monday, February 19, 2018

Fig and halva hamantaschen for Purim
Food

Hamantaschen 101

Victoria Prever

Thursday, March 1, 2018

Hamantaschen 101
Blogs

Purim Toys and an Orange Purim Toys and an Orange

The Archive Blog

Monday, February 26, 2018

Purim Toys and an Orange Purim Toys and an Orange
Blogs

Cooking for love? It has to be hearts

The Fresser

Wednesday, February 14, 2018

Cooking for love? It has to be hearts