Professional reference formula

Yield varies with slice thickness.

  • 300 g plain flour
  • 240 g caster sugar
  • 3 whole eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 125 g whole almonds
  • 100 g dried apricots, diced
  • Vanilla, to taste

Method

  • Mix the flour, baking powder, salt and sugar, then add eggs and vanilla to form a firm sticky dough.
  • Work in the almonds and apricots without crushing them.
  • Shape even low logs on a lined tray and bake at 180°C / 356°F until set and lightly coloured.
  • Cool just enough to slice safely, then cut with a serrated knife.
  • Return slices to a lower oven, around 150°C / 302°F, turning as needed until dry and crisp; cool fully before airtight storage.

Identity and terminology

Biscotti means biscuits in Italian but in English commonly denotes the twice-baked log-and-slice family. Cantucci are a specific Tuscan almond member of that family.

Nuts, dried fruit, chocolate and spice are legitimate variations; the defining production characteristic is the two-stage bake and controlled drying.

Critical controls

  • Make logs equal in width and height for an even first bake.
  • Slice while set but not rock-hard to limit breakage.
  • Use a serrated knife and deliberate strokes through whole nuts.
  • The second bake controls shelf-stable crispness; cool fully before judging dryness.

Evidence status

external_evidence; no Tanya-specific production claim.