Easy Almond Cantucci (Italian Biscotti)

Preheat the oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a large shallow baking tray with baking paper.

Place the almonds onto the prepared baking tray. Bake for 3 minutes, then remove from the oven and allow to cool completely.

To make the dough, mix the dry ingredients together – flour, sugar, baking powder and salt. Use a wooden spoon to mix the wet ingredients into the dry including the egg, butter, honey, vanilla bean extract and lemon zest. Lastly stir in the cooled almonds, noting you may need to use your hands.

Halve the mixture. Transfer the dough to the prepared baking tray and shape into 2 logs that are 4cm wide, approximately 25cm long and 2cm high. Allow a minimum of 10cm between each log. Wrap in cling film and refrigerate for 15 minutes.

Remove the logs from the fridge and discard the cling film. Bake for 20 minutes. Remove from the oven and cool for 10 minutes.

Transfer the logs to a chopping board. Use a serrated knife to cut the logs into 1cm thick cantucci slices. Return the cantucci to the baking tray, flat side down.

Reduce the heat of the oven to 150°C conventional oven (302° Fahrenheit/Gas 2) and bake for 7 minutes.

Remove the tray from the oven and flip all the cantucci biscotti over to the other flat-side. Bake for a further 7 minutes.

Allow the cantucci to cool completely before serving. Once cool, the biscuits firm up and develop their signature crisp texture that makes them perfect for dunking. In Tuscany, cantucci are traditionally enjoyed with Vin Santo, a fragrant Tuscan dessert wine whose sweetness softens the biscuits just enough as you dunk them. If Vin Santo isn’t available, a luscious dessert wine such as Noble One works beautifully. For a non‑alcoholic pairing, serve them with a strong espresso or your favourite coffee – the contrast between the hot drink and the crunchy almond biscuit is irresistible – buon appetito!