Cantuccini Recipe (Almond Cookies) | Episode 347


Servings: 30 Cookies - Prep Time: 25 M - Cook Time: 30 M - Total Time: 55 M


  • 1 egg
  • 1 egg white
  • 240 g all purpose flour
  • pinch salt
  • 120 g sugar
  • 1 tsp baking powder
  • 2 tbsp milk
  • 2 tbsp hot water
  • 1 tsp espresso powder 
  • 100 g raw almonds
  • 1 egg yolk, for top


1. Preheat the oven to 180C 356F and line a baking sheet with parchment paper.
2. In a cup, combine the milk, hot water and espresso powder. Set aside.
3. In a medium mixing bowl, combine the egg, egg white and sugar. Whisk until creamy.
Stir in the coffee mixture, pinch salt, 1 tsp baking powder and the flour. Add the almonds and knead until well combined. Add more flour if dough is too sticky.
4. Transfer the dough to a work surface, and cut it into four equal portions. Shape each portion of dough into a log the length of the prepared pans. Whisk the egg yolk, and brush it lightly onto the tops and sides of the logs.
5. Bake the logs of dough in the oven for 20 minutes. Cool for about 2-3 minutes.
6. When the logs are cool, use a sharp knife to cut them into slices about ½-inch thick. Place the cookies on the pan, cut sides down, and bake at until golden, about 8 minutes.
7. These crunchy cookies will keep for up to one week in a tightly-covered tin.


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