• 250 g soft flour, plus extra for dusting and rolling
• 100 g sugar
• Pinch of salt
• 25 g soft butter
• 1 teaspoon vanilla paste (or vanilla extract)
• 1 teaspoon baking powder
• 2 eggs
• 4 drops bitter almond flavouring
• 100 g slivered almonds
• 100 g whole almonds
• 2 tablespoons milk


For: 80-100 pieces
Preparation time: 45 minutes
Baking time: 20-22 minutes
Resting time: none


1. Pre-heat the oven to 180 °C (fan). Add the flour, sugar, salt, butter, vanilla paste, baking powder, eggs and flavouring to the bowl of the food processor and knead into a dough.

2. Add the slivered and whole almonds along with the milk to the dough and incorporate. The dough should be slightly sticky. If it’s too dry, then add another tablespoon of milk.

3. Divide the dough into 3 pieces and roll out onto a lightly floured surface to make three baguettes that are 25-30 cm long (4 cm diameter). Line a baking tray with baking paper and place the cantuccini logs onto it.

4. Bake in the oven (middle shelf) for 10-12 minutes until the surface is firm and has changed colour slightly. Leave to cool for 5 minutes and then cut the baguettes into diagonal slices about 1.5 cm wide. Place the slices, cut-side up, on the baking tray and bake for another 10 minutes until golden brown.