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Cantuccini Biscotti

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100 g g butter butter
125 g g sugar sugar
1 pinches pinch salt salt
2 eggs egg
250 g g flour flour
1 tsp tsp baking powder baking powder
150 g g almonds almond
(roughly chopped)

Cantuccini biscotti

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50 min


These Italian biscotti are twice baked until golden and crisp, and make the perfect sweet treat to have alongside a cup of good strong coffee. Once you’ve got the hang of this biscotti recipe try adapting it to include your favourite flavours, such as hazelnuts, cocoa powder or mixed peel.

  1. Preheat the oven to 190°C/170°C fan/gas mark 5. Line a baking tray with greaseproof paper.
  2. Whisk the butter, sugar and salt together in a bowl until creamy. Add the eggs, flour, baking powder and almonds and mix together to form a smooth dough.
  3. Divide the dough in two and roll out into long logs, roughly 3 - 4cm thick. Place the dough on the tray and push each log down a little to flatten.
  4. Bake in the oven for 20 minutes. After this time, remove the tray from the oven - keeping the oven on - and leave to cool down for 5 - 10 minutes.
  5. Slice the logs into 2cm slices and arrange across the tray. Return to the oven and bake for a further 12 - 15 minutes, until crisp and golden.