“Most of our childhood is stored not in photos, but in certain biscuits, lights of day, smells, textures of carpet.” (Alain De Botton)


400 gr (3 ¼ cups) all-purpose flour

1 egg

3 yolks

230 gr (1 cup) granulated sugar

150 gr toasted pealed almonds (chopped)

100 gr (1 stick) butter

1 tsp baking soda

4-5 tbsp marsala or white wine

1 tbsp limoncello


In a bowl whisk together flour, sugar, and baking soda. Add all the other ingredients and beat until the batter becomes soft and smooth. Create “salami-shaped” tubes with the batter, put them on a sheet of baking paper, and slightly flatten them. Bake at 180° (350F) for about 20 minutes (they have to remain soft). Remove from the oven and cut the tubes to get “half-moon shaped” biscuits. Put them back in the oven for about 5 minutes until they become gold and crispy. Sprinkle some icing sugar on the cantuccini and then… Eat!




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