Toffee Cantuccini
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Toffee Cantuccini are twice baked Italian almond biscuits studded with toffee bits. This recipe combines all purpose flour, sugar, butter, eggs, milk and vanilla extract with toffee pieces to create crispy, crunchy biscuits. Taking just 20 minutes to prepare and 25 minutes to bake, these treats suit anyone craving a sweet, indulgent biscuit with a satisfying crunch.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 125 gunsalted butter
- 200 gtoffee bits
- 2eggs
- 5 mlvanilla extract
- 2 gbaking powder
- 1 gsalt
- 120 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together the toffee bits, eggs, and vanilla extract.
Tip: Optional: If using toffee bits that contain nuts, make sure to choose a nut-free option.
- 5
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 6
Gradually add the unsalted milk to the dough and mix until the dough comes together in a ball.
- 7
Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
- 8
Bake the cantuccini for 15-20 minutes, or until they are lightly golden.
Tip: Optional: Rotate the baking sheet halfway through the baking time for even baking.
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