Butterscotch Cantuccini
Prep
20 mins
Cook
20 mins
Servings
8
Difficulty
Easy
These butterscotch cantuccini have become my go to treat whenever I'm craving something sweet but don't want to spend all day in the kitchen. The whole recipe comes together in just 40 minutes from start to finish, making it perfect for a last minute dessert or gift. I love that these twice baked cookies get their wonderful crunch from almonds, which are packed with protein and healthy fats to keep you satisfied. The butterscotch sauce adds such a lovely caramel flavor that makes them taste indulgent, while the hint of espresso powder deepens that butterscotch taste beautifully. They're simple enough for a beginner baker but impressive enough to share with anyone.
Ella x
Ingredients
- 250almonds
- 200 ggranulated sugar
- 150 gall-purpose flour
- 20 gbaking powder
- 10 gsalt
- 100 gunsalted butter
- 150 mlbutterscotch sauce
- 2 egglarge eggs
- 1 mlvanilla extract
- 10 gespresso powder
- 50 gbrown sugar
- 20 gmilk powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
- 6
Fold in the almonds and espresso powder.
Tip: Use a rubber spatula to ensure the almonds are evenly distributed.
- 7
Spoon the dough into a piping bag fitted with a large round tip.
- 8
Pipe the dough into 1cm (0.4in) thick rounds, leaving about 2cm (0.8in) of space between each biscuit.
- 9
Bake for 15-20 minutes, or until the biscuits are firm to the touch.
- 10
Allow the biscuits to cool completely on the baking sheet.
- 11
To make the butterscotch sauce, combine the sugar, brown sugar, and milk powder in a small saucepan.
Tip: Optional: Dust with confectioners' sugar for added sweetness.
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