Italian Cantuccini (with almonds)

Hello there, cookie lovers. Today's recipe is an original Italian one. Enjoy re-baking!

Taste and Occasion

Recipe Recommendation

Panna Cotta

An easy basic recipe for the Italian dessert classic that always hits the spot.

Check out this recipe!

Cantuccini alla mandorla are something like the original version of Italian almond cookies. I am absolutely enamored with the classic cantuccini with almonds. Even if the cookies from Italy, in general, first had to persistently convince me 😉.

Ingredients

For this, I could now bake and eat virtually uninterrupted cantuccini ;-). Instead of whole almonds, I added slivered almonds to the dough because then, they were not so dominant. Also, the Italian cookies got a slight citrus note, which I easily like in the summer.

How to make Italian Cantuccini

First of all, beat the egg with the sugar and vanilla sugar. Mix flour with baking powder. Add the flour, baking powder, and all the other ingredients (except the almonds). Finally, fold in the almond slivers. If the dough is still too sticky, add another spoonful of flour.

Now, form the dough into a ball and refrigerate, covered, for about an hour. Preheat the oven to 350°F/175°C. Form the dough into an oblong roll about the size of a baking sheet.Flatten the bottom of the dough roll slightly so that the cantuccini will have their typical shape later. Bake the cantuccini roll on a baking sheet covered with baking paper for about 25 minutes. Then remove from oven and let cool. Reduce oven temperature to 300°F/150°C. Carefully slice the roll lengthwise with a sharp knife. Place back on the baking paper and bake cantuccini again for 15 minutes; after about 10 minutes, turn the cookies once.

Top Tip

It's just a hint of lemon - if you want the flavor to be stronger, you must use a little more lemon zest. Making cantuccini yourself really is easy. However, the recipe takes a bit of time because the almond pastry is baked twice, similar to rusks - once as a complete roll of dough, once cut into slices.

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Cantuccini with almonds and lemon

This recipe for classic Cantuccini alla mandorla results in culinary Italian feelings!

Prep Time20 minutes mins

Baking Time40 minutes mins

Servings: 20 cookies

Calories: 68kcal

Ingredients

1x2x3x

• 1 egg, large
• 80 grams (6 ¾ tablespoons) sugar
• 1 small bag vanilla sugar
• 1 pinch salt
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 160 grams (1 ⅓ cups) all purpose flour
• ½ teaspoon baking powder
• 70 grams (½ cup) almonds, chopped

Instructions

• Beat the egg with the sugar and vanilla sugar. Mix flour with baking powder. Add the flour, baking powder, and all the other ingredients (except the almonds). Finally, fold in the almond slivers. If the dough is still too sticky, add another spoonful of flour.
• Form the dough into a ball and refrigerate, covered, for about an hour. Preheat the oven to 350°F/175°C. Form the dough into an oblong roll about the size of a baking sheet.Flatten the bottom of the dough roll slightly so that the cantuccini will have their typical shape later. Bake the cantuccini roll on a baking sheet covered with baking paper for about 25 minutes. Then remove from oven and let cool.
• Reduce oven temperature to 300°F/150°C. Carefully slice the roll lengthwise with a sharp knife. Place back on the baking paper and bake cantuccini again for 15 minutes; after about 10 minutes, turn the cookies once.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

In return, the cookies taste much better than store-bought ones, I promise! Another plus: Cantuccini alla mandorla actually only consist of baking ingredients that you have at home anyway - so they're a great last-minute recipe when the sweet tooth gets too big on Sunday night again. Have fun recreating this classic cantuccini recipe!