Authentic Cantuccini – Vegan and Non-Vegan versions

A classic for a reason! Delicious as is, but best enjoyed with an espresso and warm weather.


  • 250g flour
  • 150g caster sugar
  • 1 tsp baking powder
  • The zest from 1/2 lemon
  • 2 eggs or for vegan 1 tbsp milled flax or chia seeds mixed with 2 tbsp water and 50g / 1,75 oz melted margarine
  • Optional 2 tbsp honey or liquid sweetener like agave syrup
  • Optional a splash of bitter almond essence (not traditional though)
  • 120g / 4,2 oz almonds, whole


  1. Preheat the oven to 175ºC / 350ºF. Line a baking tray with parchment paper.
  2. Start by mixing the dry ingredients in a large bowl.
  3. Add the wet to the dry and crumble together using your hands. If too dry, add a splash of water.
  4. Add the almonds and incorporate.
  5. Divide the dough into two and shape into two logs, around 35x8cm / 14×3 inches, on the parchment paper lined baking tray. Slightly flatten and bake for 30 minutes until golden.
  6. Take out, turn off the oven, let rest for 10 minutes. Using a sharp knife cut into 2,5 cm / 1 inch thick slices on the diagonal. Place back on the baking tray with the cut side up. Place in the oven and let dry between 30-60 minutes. Keep in an airtight container or bag, and they’ll get dryer over time. Enjoy!

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