Cantuccini (Almond biscuits)


These crunchy almond biscuits and the much appreciated Vin Santo are made for each other; not surprisingly, these traditional Tuscan sweets are usually accompanied by sweet golden wine.


For the dough:
180 g Mix C - Mix Pâtisserie
5 g baking powder
20 g butter
110 g sugar
100 g almonds, roasted and roughly chopped
1 egg
1 egg yolk
20 g raw marzipan
1 tbsp rum or amaretto
5 g vanilla sugar
a little bit of grated zest of an unwaxed lemon
1 pinch/es of salt


  • Preheat the oven to 185°C and line a baking tray with baking paper.
  • Mix all the ingredients until it forms a dough.
  • Shape the dough into little sausage shapes 2–3 cm in diameter and bake for approx. 20 mins.
  • Remove the biscuits from the oven and allow to cool. Then cut into slices.
  • Store the biscuits in a dry place, preferably in a metal tin.
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