Cantuccini with white chocolate, cranberry and rosemary

Jill Dupleix
Cantuccini. Photo: Marina Oliphant

These crisp and crunchy Tuscan biscuits are just the thing to dip into a pretty little glass of sweet dessert wine.


250g plain flour

250g castor sugar

1 tsp baking powder

Pinch of salt

1 tsp vanilla extract

1 tsp Frangelico or Nocello

2 large eggs

60g whole almonds, skin on

50g white chocolate, chopped

50g dried cranberries

1/2 tsp rosemary sprigs, very finely chopped


Heat oven to 180C. Combine flour, sugar, baking powder, salt, vanilla extract, liqueur and eggs in a food processor and whiz until the mixture forms a ball.

Turn out onto a floured bench and pat out with floured hands to a flat, free-range pizza shape. Scatter with almonds, chocolate, cranberries and rosemary, then gather up into a ball again, pushing and pummelling dough into shape.

Divide dough into three pieces and pat each out into a neat log shape about five centimetres wide. Place on a baking tray lined with baking paper, with room for spreading, and bake for 30 minutes until lightly coloured and firm.

Remove from oven and cool for 10 minutes. Reduce oven temperature to 140C. Cut each log into one-centimetre slices and lie them cut-side down on the tray. Bake for 15 minutes, then turn off oven and leave for 10 minutes or until biscuits feel dry (they will harden as they cool). Store in an airtight container.