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


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