These are a petite variation on traditional Biscotti di Prato (otherwise known as Cantucci or even Cantuccini). But what they lack in size they certainly make up for in flavour, with toasted almonds enchanced by Amaretto and a subtle undertone of aniseed.
The first time I made Cantucci, using an “authentic” Tuscan recipe, they turned out like shards of paving slab, and no amount of the traditional dunking in dessert wine would soften them up. These here are crisp, without being teeth-shatteringly so. They do have a less dramatic appearance than many versions, as the toasted almonds are similar in colour to the golden biscuit surrounding them.
Ingredients
Makes 50 or so small biscuits
- 125g blanched almonds
- 175g plain white flour
- 20g fine polenta / cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 teaspoon whole aniseed (aka anise seeds)
- 60g unsalted butter
- 140g granulated sugar
- 1 large egg
- 2 teaspoons Amaretto
- 1 or 2 baking trays, at least 30cm long, lined with baking parchment
Method
Preheat oven to 170C / 325F / Gas Mark 3 (adjust for fan oven).
Spread the almonds evenly on a baking tray and toast in the oven for 10 minutes or so, until light brown in colour. Allow to cool, then chop coarsely.
Mix the flour, polenta, baking powder, salt and aniseed in a bowl.
In another bowl, cream the butter and sugar together, then beat in the egg, followed by the liqueur.
Add the flour mixture and stir in thoroughly, followed by the almonds.
Divide the dough into two. Dust the work surface lightly with polenta, and shape each piece of dough into a sausage about 2.5cm in diameter and 30cm long. Put on the baking tray(s), spacing them at least 7.5cm apart, and bake for 15-20 minutes. 
The sausages will flatten out and develop a cracked golden brown surface.
Leave to cool, then transfer to a chopping board and cut into roughly 1cm slices. A serrated knife is best for this, and I find it helps to steady the sausage with one hand while sawing the end off with the other.
Lay the slices flat on the lined baking tray(s) and bake for 6-10 minutes until golden brown and crisp.
Notes
It’s up to you how much you chop the almonds, although the larger you leave them the more challenging the slicing will be. I like to make sure each nut is at least cut in half, and by the time I’ve done this some of the nuts will have been quite finely chopped.
You could use another liqueur. The original recipe in Biscotti, which I have adapted here, specified an anise liqueur, but I did not have this the first time I made these, and I’ve never felt inclined to try anything other than the Amaretto I used then. I suspect Cointreau, Limoncello or Brandy might be nice. You could even use vanilla extract.
Depending on the warmth of your kitchen, you might find the dough is a little bit soft to form the initial sausages. If so wrap it and chill it in the refrigerator for 15 minutes or so.
Do not rush to slice up the sausages. They are much easier to slice once they have cooled.
You could omit the initial toasting of the almonds, but you would lose some of the flavour. I have sometimes used ready toasted Marcona almonds, and they work beautifully.
signor biscotti 
Your cantuccini look delicious – have you tried dipping them in vin santo? Yum.
Do you know, when I wrote my article I stopped short of giving a third possible name for these, but actually cantuccini would have been very appropriate as they really are rather small. I have tried dipping them in wine, and liked it. You can suck it out rather satisfyingly too – sorry was that disgusting?
oooh!! what a wonderful looking biscotti!! Never made biscotti before! haha..
Thanks Sam. Sounds like you need to make some!
I love that you used aniseed, it’s a great flavoring that I think should be used more! These sound great.
Yes, I love aniseed, and since first making this recipe I’ve realised that it is a subtle element in the flavour of a number of Italian biscuits. In this recipe too it’s not particularly strong, but plays an important part nonetheless. It’s hard to come by in my part of the world though. I eventually found it in an Asian supermarket (all sorts of great ingredients there!)
Where are you located? Yes Asian markets have wonderful ingredients that you can’t always find other places.
We’re in rural Gloucestershire in the West of England, in a designated Area of Outstanding Natural Beauty known as the Cotswolds. All rolling hills and honey-coloured stone cottages. Very beautiful, but if you want unusual ingredients or equipment you have your work cut out!
That sounds wonderful. I guess you could always order online? Although I know that can get expensive.
I am waiting for them to cool before slicing, a bit impatient so I am re-reading the post, beautifully clear recipe and instructions, thank you so much 🙂
I can understand your impatience! The next challenge will be not to eat too many at once 🙂
Universally approved and recipe asked for 🙂 Happy New Year Euan !
made them today + they are really good
there was no polenta at home so I used buckwheat flour (grano saraceno), the finest grade
+ there was a little leftover from aguardente so I used that too
+ then I have to ask if you ever used cranberries instead of almonds
(my husband suggested that)
thanks for the recipe + also for the advice to wait with slicing them until they are cool-
it works much better!