An Italian biscuit, hard and crunchy. Serve with Vin Santo or coffee.


Recipe Summary

30 mins
1 hr
1 hr 30 mins
24 cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.

  • Beat egg yolk and water together in a bowl.

  • Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.

  • Bake in the preheated oven for 30 minutes.

  • Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.

  • Cool on a wire rack and store in an airtight container.

Nutrition Facts

115 calories; protein 2.6g 5% DV; carbohydrates 19.4g 6% DV; fat 3.2g 5% DV; cholesterol 32.6mg 11% DV; sodium 16.9mg 1% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Loved these! I've made quite a few biscotti recipes from this site but I never came across one that didn't include some kind of fat (butter oil) in it and I was a little concerned about that. I made these exactly as directed and they turned out great. They are hard and crunchy just as they should be. Perfect for dunking in your morning coffee which is exactly what I did with the little end pieces as soon as they were out of the oven. My kids didn't care for the anise flavor in these (although I did) so I might leave that out when I make these again. Read More