Homemade Cantuccini Recipe

Pistachio and cherry cantuccini

  • makes 60
  • Easy

These Tuscan biscuits are a perfect Christmas gift as they keep well. Traditionally, they’re served with glasses of vin santo, into which they’re dipped before eating


Try these pistachio and cherry cantuccini, then check out our chocolate biscotti, nougat, Baileys fudgetiffin and plenty more edible Christmas gifts.



  • plain flour 500g
  • caster sugar 250g
  • baking powder 1 1/2 tsp
  • shelled pistachios 200g
  • dried sour cherries 150g
  • medium eggs 4, beaten together
  • amaretto 2 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with baking paper. Mix the dry ingredients together in a large bowl. Make a well in the centre and pour in the eggs and amaretto. Mix until a dough is almost formed, then bring together with your hands. The dough will be pretty stiff.

  • Step 2

    Divide into 4 equal pieces, and with damp hands roll into 20cm long sausage-shapes. Put 2 sausages on each baking sheet, well spaced apart, and press down to flatten.

  • Step 3

    Bake for 30 – 35 minutes then remove from the oven and once just cool enough to handle, slice into 1.5cm thick pieces (use a serrated knife for this).

  • Step 4

    Arrange on the baking sheet and return to the oven for 6 minutes, turning them over halfway through. The biscuits might still feel quite soft, but they’ll crisp up as they cool.

  • Step 5

    Once cool, package into cellophane bags and give with a bottle of vino santo.

Check out our homemade Christmas gifts for your favourite foodie.

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Nutritional Information

  • Kcals 81
  • Fat 1.9g
  • Saturates 0.3g
  • Carbs 13.1g
  • Sugars 5.5g
  • Fibre 0.8g
  • Protein 2g
  • Salt 0.1g