Cantucci with dried apricots, saffron and almonds

Every cup of coffee should come with these Italian specialities. Sean Gravina makes his own cantucci with dried apricots, saffron and almonds. 

Cantucci with dried apricots, saffron and almonds


  • Butter, for greasing
  • 500g self-raising flour, plus extra for dusting
  • 500g caster sugar
  • 1 tsp baking powder
  • 3 eggs
  • 2 egg yolks
  • Pinch of saffron threads, crushed
  • 125g almonds, in their skin
  • 125g dried apricots


  1. Pre-heat the oven to 160°C.
  2. Grease and flour two baking sheets.
  3. Sift the flour, sugar, baking powder and a pinch of salt into a mound on a work surface and make a well in the centre.
  4. Break two eggs into the well and add the egg yolks and saffron.
  5. Gradually incorporate the dry ingredients with the wet until you form a dough.
  6. Add the almonds and chopped apricots and mix well.
  7. With floured hands, take small pieces at a time and shape into long rolls, 3-4cm and 1 cm thick.
  8. Put the rolls on the prepared sheets.
  9. Lightly beat the remaining egg in a small bowl and brush the tops of the biscuits. Bake for 30 mins.
  10. Remove from the oven, and cut into 2-3cm pieces at an angle using a bread knife. At this stage the biscuits will still be quite soft so they are easy to cut.
  11. Return to the oven for another 5 – 10 mins to firm up.
  12. When completely cool, store in an airtight container.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June, 2016. 

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