Crunchy, golden, and just the right amount of sweet — cantuccini are Italy’s most famous twice-baked biscuits. But this version comes with a Spanish twist, using regenerative-organic almonds straight from Doña Marina Farm in Andalusia, Spain.

Pedro, the farmer behind these delicious almonds, shared this recipe with us because it’s one of his favourite ways to enjoy the fruits of his work. Located in the dry highlands of Andalusia, his almond trees thrive thanks to careful water management, regenerative farming methods, and a lot of dedication and care.

Here’s how to make these irresistible biscuits at home:

Ingredients:

• 200g whole almonds​
• Zest of 1 lemon
• 120g softened butter
• 400g flour​
• 1/2 packet baking powder​
• 2 packets vanilla sugar​
• 200g sugar
• 3 eggs​
  
  
  

Instructions:

1. Toast the Almonds: In a dry pan over medium heat, toast the whole almonds until they’re fragrant and lightly golden. Set aside to cool.​
   
   
2. Prepare the Dough: In a large mixing bowl, combine the lemon zest, softened butter, flour, baking powder, vanilla sugar, regular sugar, and eggs. Mix until a smooth dough forms.​
   
   
3. Incorporate the Almonds: Fold the toasted almonds into the dough, ensuring they’re evenly distributed.​
   
   
4. Shape the Loaves: Divide the dough into four equal portions. On a parchment-lined baking tray, shape each portion into a log approximately 5 cm wide.​
   
   
5. First Bake: Preheat your oven to 180°C (350°F). Bake the logs for about 25 minutes, or until they’re lightly golden and set.​
   
   
6. Slice: Remove the logs from the oven and let them cool slightly. Using a sharp knife, cut them diagonally into slices about 1 cm thick.​
   
   
7. Second Bake: Place the slices cut-side down back onto the baking tray. Bake for an additional 5 minutes, or until they achieve the desired level of crispness.​
   
   
8. Cool and Enjoy: Allow the cantuccini to cool completely. Traditionally, they’re enjoyed dipped in coffee, tea, or sweet dessert wine.​