Cantuccini cookies

Ingredients

• 200 gself-raising gluten-free flour
• 50 gcoconut blossom sugar
• 100 graw almonds
• 1 teaspooncream of tartar
• 1/2 teaspoonbicarbonate of soda
• 2eggs
• 40 mlalmond milk
• 1lemon
• pinchsalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Separate the egg

   Separate one egg, setting the yolk aside for brushing. Whisk the egg white with the other whole egg in a mixing bowl.

3. 3

   Mix the dry ingredients

   Measure the flour, then combine it with the coconut blossom sugar, cream of tartar, bicarbonate of soda and salt. Finely grate the lemon zest and add it to the bowl.

4. 4

   Make the dough

   Add the egg mixture and almond milk to the flour mixture. Mix in a food processor for 1–2 minutes, or mix by hand.

5. 5

   Add the almonds

   Roughly chop the almonds and add them to the mixture. Knead gently until they are incorporated into a dough.

6. 6

   Shape the logs

   Line a baking tray with baking parchment. Shape the dough into two semi-flat logs, each about 4 cm wide, and brush them with the reserved egg yolk.

7. 7

   Bake and slice

   Bake for 20 minutes, until golden brown. Leave the logs to cool briefly, then slice them crosswise into pieces.

8. 8

   Bake until crisp

   Lay the slices on their sides on the baking tray and bake for a further 8 minutes, until crisp.

What are cantuccini?

Cantuccini are twice-baked Italian biscuits, traditionally associated with Tuscany and often served alongside coffee or a dessert wine. Baking the dough as a log before slicing gives the biscuits their familiar shape.

This version uses gluten-free self-raising flour and almonds, with lemon zest for a fresh, citrusy note. The second bake dries the slices out and gives them their characteristic crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 3g protein, 11g carbs, 3g fat.

The flour and sugar provide most of the carbohydrates, while almonds contribute much of the fat and some protein; the eggs add further protein and fat. Pair a few biscuits with fruit or yoghurt for a more balanced snack, or serve them as a small dessert alongside a meal.

The ingredients that matter

Flour blend: Use the stated self-raising gluten-free flour so the dough has both structure and a raising agent. Different blends can absorb liquid differently, so bring the dough together gently rather than adding extra flour straight away.

Almonds: Roughly chopping the raw almonds distributes pieces through the logs while keeping their texture noticeable. A mix of smaller and larger pieces works well.

Lemon zest: Finely grate only the coloured outer peel and add it to the dry ingredients. Avoid grating the white pith, which can taste bitter.

Shape evenly for baking

Logs: Divide the dough into two similar portions and shape each into a semi-flat log about 4 cm wide. Keeping them close in size helps them bake at the same rate.

Egg wash: Brush the reserved yolk over the tops before the first bake. This gives the logs a golden finish.

The two-stage bake

First bake: Bake at 180°C for 20 minutes, until the logs are golden brown. Let them cool briefly so they are easier to slice without crumbling.

Second bake: Cut the logs crosswise, then lay the pieces on their sides for another 8 minutes. This extra bake is what makes the biscuits crisp rather than soft in the middle.

Mixing and handling the dough

Mixing: The food processor takes about 1–2 minutes, but the dough can also be mixed by hand. Once the almonds are added, knead gently so they are spread through the dough without overworking it.

Slicing: Use a steady crosswise cut after the logs have cooled briefly. If a slice breaks, press it back together and place it on the tray for the second bake.

Serving ideas

Coffee: Serve a few cantuccini with espresso for a simple after-dinner treat. Their crisp texture makes them easy to enjoy alongside a hot drink.

Dessert: Add a scoop of vanilla ice cream for a more substantial sweet course. The lemon and almond flavours also work well with a bowl of fresh fruit.

Recipe notes & tips

• Weigh the flour for a consistent dough.
• Chop the almonds coarsely so their texture remains noticeable.
• Shape the two logs to a similar width for even baking.
• Allow the logs to cool briefly before slicing.
• Lay the slices on their sides for the second bake so they crisp evenly.

Variations

• Orange zest: Use orange zest instead of lemon for a different citrus note.
• Chocolate: Stir chopped dark chocolate into the dough with the almonds.
• Spiced dough: Add a little ground cinnamon to the dry ingredients.
• Other nuts: Replace some or all of the almonds with roughly chopped hazelnuts.
• Dried fruit: Mix in chopped dried cranberries along with the almonds.

Common mistakes to avoid

• Logs too thick: Keep them about 4 cm wide so the centres bake through.
• Slicing too soon: Let the logs cool briefly first to help prevent crumbling.
• Overmixing: Knead gently once the almonds are added to avoid tough biscuits.
• Uneven slices: Cut the logs crosswise into pieces of similar thickness so they crisp at the same pace.
• Skipping the second bake: Return the slices to the oven for 8 minutes so they become crisp.

How to store

Once completely cool, store the cantuccini in an airtight container at room temperature for up to a week. If they lose some crispness, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions