Cantucci are little light and crunchy almond biscuits, perfect for breakfast or afternoon tea. You can store it for days in a tin box.

It is pretty famous in the Mediterranean area: cantucci is the Italian version, in France it is called croquant aux amandes and in Morocco, feqqas (a Moroccan friend of mine bake them with anise seeds). And of course, you can give it your own twist with hazelnuts, walnuts, pistachio, chocolate chips, raisins, etc.

Makes 15 to 20 almond biscuits

• 2 cups flour
• 1 cup sugar
• 2 tsp baking powder
• 2 eggs
• 1 tsp vanilla extract
• 1 cup almonds and/or hazelnuts

Preheat the oven at 360°F.

Mix the flour, sugar and baking powder.

Then add the eggs and vanilla extract. Give it a good mix.

Add the almonds and/or hazelnuts.

Roll the dough into logs and bake for around 25 minutes.

Remove from the oven then cut it at an angle into slices.

Bake the almond biscuits for 5 more minutes, then it’s ready!