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    Apricot and Almond Cantucci

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    Apricot and Almond Cantucci

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 40


    • Butter for greasing
    • 250g caster sugar, plus extra for sprinkling
    • 2 large eggs
    • 1 tsp vanilla extract
    • 250g Italian flour or plain flour
    • 1 tsp bicarbonate of soda
    • A pinch of salt
    • 115g unpeeled almonds
    • 115g dried apricots, roughly chopped
    • 1 egg yolk, mixed with 2 tbsp milk, to glaze


    1. Preheat the oven to 150°C/gas 2. Line two baking sheets with greased greaseproof paper. Whisk the sugar, eggs and vanilla extract into a thick, creamy mousse - this should take 4-5 minutes using an electric hand whisk. Sift the flour, bicarbonate of soda and salt into the egg mixture and gently fold in. Gently mix in the almonds and apricots to form a sticky dough.
    2. Turn the dough out on to a lightly floured surface and shape into 3 sausages, about 7.5cm x 12.5cm. Put on the baking sheets, spaced well apart, brush the surfaces with the glaze and sprinkle with the extra sugar. Bake for 25-30 minutes until slightly risen and golden brown. Remove from the oven and set aside until cool enough to handle. Reduce the oven temperature to 130°C/gas ½.
    3. Gently slide the cooked dough on to a cutting board and cut with a bread knife into 5mm-thick slices. Return to the baking sheets, resting each cantucci on its side. Bake for a further 20-25 minutes, turning them over half-way through cooking. Cool completely before serving.

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