Spicy cantucci

Spicy cantucci

Total: 1 hr 40 min. | Active: 1 hr
vegetarian, lactose-free
Nutritional value / piece: 41 kcal
, Fat: 2 g
, Carbohydrate: 4 g
, Protein: 2 g


50 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


250 g white flour
50 g grated Parmesan
2 tsp baking powder
3 eggs
¼ tsp pepper
½ tsp salt
3 tbsp pesto verde (green pesto)
60 g unsalted, shelled pistachios
40 g almonds
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How it's done

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Mix the flour, cheese and baking powder in a bowl. Whisk the eggs together with the pepper, salt and pesto, add to the flour along with the pistachios and almonds, mix quickly to form a dough.

To shape the biscuits

Divide the dough into 4 portions. On a lightly 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.

To bake

Approx. 20 mins. in the lower half 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 10 mins. Remove from the oven, leave the cantucci to cool on a rack.

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