Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / piece: 87 kcal
, Fat: 3 g
, Carbohydrate: 12 g
, Protein: 2 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To toast the almonds

150g almonds


250g sugar
40g butter, melted
2 eggs
1 egg yolk
2tbsp dessert wine (e.g. Vin Santo)
1 organic orange, use only half of grated zest
2pinches salt
300g white flour
2tsp baking powder

To shape

1 egg white, beaten
½tbsp sugar
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How it's done

To toast the almonds

Spread the almonds on a tray.

Toast for approx. 5 mins. in the centre of an oven preheated to 200°C. Remove, allow the almonds to cool slightly, coarsely chop.


Combine the sugar, butter, eggs, egg yolk, wine, orange zest and salt in a bowl. Mix the flour and baking powder, add to the mixture along with the almonds, mix together to form a soft dough.

To shape

Divide the dough into 4 portions. On a well-floured surface, shape each portion into a roll approx. 3 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out. Brush with a little egg white, sprinkle with sugar.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow the rolls to cool slightly, then cut diagonally into slices approx. 2 cm thick. Return the cantucci to the baking tray, bake for a further 5 mins. Remove from the oven, leave the cantucci to cool on a rack.

Good to know
Tip: In Tuscany, cantucci are served with Vin Santo for dessert. Simply dip the cantucci in wine and enjoy.
Shelf life: Store in an airtight container for approx. 1 month.

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