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Cookies with Nuts
Rita's Almond Cantuccini (twice baked biscotti, using butter, eggs, sugar and cinnamon)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Rita Palazzo

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2 cups flour
3 "large" eggs
3/4 cup sugar
1/8 cup butter, melted and then cooled
1 cup roasted almonds, chopped
1 1/2 teaspoons Magic baking powder
1/2 teaspoon cinnamon (optional)
1 teaspoon almond extract (optional)
Pinch of salt (optional)


Pre-heat oven to 325 F degrees.

Mix sugar with flour.

Add Magic baking powder.

Add cinnamon and salt to the mixture (optional).

Beat eggs.

Mix eggs with butter.

Add almond extract to the egg and butter mixture (optional).

Incorporate all the dry ingredients (including the chopped roasted almonds) with the wet ones and mix well.

Divide the batter into 4 parts.

Form four small logs (about 2 inches wide).

Flatten the top of the logs a little.

Place parchment paper on a cookie baking pan.

Place the cookie logs on the cookie baking pan that has been lined with parchment paper.

Bake until golden at 325 F degrees (about 20 minutes).

Remove from oven.

Decrease the temperature of the oven to 275 F degrees.

Let the logs cool (about 5 minutes).

After the logs have cooled, cut slices -- about 1/4 to 1/2 inch thick.

Place slices flat side down on the cookie baking pan lined with parchment paper.

Bake in a 275 F degrees oven for about 15 to 20 minutes.


Serve at room temperature.


The cantuccini were made by Rita Palazza; the photo was taken by Mary Melfi.

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