Cantucci Biscuits – Sunshine Flavours Of Italy

Pecan And Orange Cantucci Biscuits

Orange And Pecan Cantucci Biscuits

I first discovered Cantucci biscuits when I was working and travelling in Italy.  We’d finish a meal with a wonderful glass of rich golden dessert wine and a crisp, hard, sweet biscuit, jammed with nuts and fragrant with orange zest, aniseed or Frangelico.  These were biscuits unlike any I had tried before, not the neat British custard cream  or shortbread.  But a tougher, denser, amalgamation of wonderful sunshine flavours.  I loved  the decadence of dipping the slice of  rich, golden, sweetness into the wonderful aromatic wine, waiting for the dry texture to absorb the liquid and become soft, delivering a mouthful of the wonderful Italian sun.

Orange And Pecan Buscuits With Dessert Wine

Orange And Pecan Buscuits With Chilled Dessert Wine

Orange And Pecan Cantucci Biscuits

Makes about 30 biscuits

  • 500g (4 cups) Plain flour, plus extra for flouring the surface
  • 200g (3/4 cup) light brown sugar
  • 200g (3/4 cup) caster sugar
  • 150g (1 & 1/2 cups) pecans
  • 1 tablespoon baking powder
  • 3 eggs
  • 3 egg yolks
  • 50g (1/2 stick) butter, melted
  • zest of one medium sized orange
  • 45mls (3 tablespoons) dessert wine


  • Preheat the oven 170c / 325F
  • Line a baking tray with parchment paper
  • Place all the dry ingredients in a large mixing bowl and stir to combine
  • Make a well in the centre of the ingredients and add the whole eggs, egg yolks, melted butter, orange zest and dessert wine into the well
  • Combine the ingredients with a fork, don’t over work and turn out onto a floured surface
  • Divide the mixture into three equal parts and form into logs. lightly coat in flour and place on the baking tray 4cms apart
  • Bake for 45 minutes until golden brown and cooked through
  • Remove from the oven and cut into 1 cm slices
  • Replace the slices spaced slightly apart on the baking tray as if remaking the log
  • Return to the oven for 10 to 15 minutes
  • Remove from the oven and leave to cool on a rack

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  1. says

    Your biscotti are just gorgeous. I can just imagine how wonderful these would taste along side a cappuccino. What a lovely opportunity to be able to work and live in Italy. What area in Italy were you living.? Take Care, BAM

    • says

      ‘Sticky’ love that name. I was surprised how good they are and you can really play around with the recipe adding things and swopping things. GG xx

    • says

      I remember as a really junior buyer being bought these by my boss and wondering why anyone would want them, they are so hard! Then I discovered dunking. GG

    • says

      Oh, how fabulous. We were talking about Sicily yesterday, I haven’t been and really want to go, have a fabulous time. GG

  2. says

    These seem to be richer versions of biscotti? I love these, they are open to so many different variations and are perfect for cappuccinos and ice cream, and by themselves too! My husband can demolish a whole tray by himself. I have yet to make it to Italy, crazy since my father lived there for many years.


    • says

      They are a biscotti, each area has their own variation. The first ones I had were called Pratesi biscotti, almonds and sweet. It’s great being able to play around with the flavours. Mr Glam demolished a fair number, a momentary break in the cake embargo. GG


  1. […] wavy like the Grand Canal, ‘S’ shaped as in esse.  Either way they are eaten like cantucci biscuits, dipped in sweet wine.  Not as hard as cantucci, made from eggs, sugar, vanilla and lemon […]

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