Pistachio and lemon cantucci

Pistachio and lemon cantucci

30 mins Prep · 60 mins Cook

These nut-studded bars are dry, crunchy and could even be called hard because they are baked not once, but twice. Keep the cantucci in a cookie tin and they will last for a long time, but if you let them dry out at room temperature for a day, their flavour gets even better

Created by Spinneys
Prep time 30 minutes
Cook time 60 minutes
Serves Makes 10 contucci
Cuisine Italian
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 311
Fat 10.8g
Saturates 1.2g
Protein 7.9g
Carbs 49.6g
Sugars 26.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Lightly flour a baking sheet.


Place the flour in the bowl of a stand mixer along with the baking powder and salt.


Grate the lemon zest into another bowl. Add the sugar and rub the zest into the sugar. Add to the stand mixer’s bowl along with 1 whole egg, 1 egg yolk and vanilla extract. Add the nuts and mix the dough for 4-5 minutes.


Lightly flour our hands then place the dough on the baking sheet and shape it into a large log – 38cm long and 8cm wide.


Bake for 35 minutes.


Remove from the oven and reduce the temperature to 160°C, gas mark 2.


Cut the logs diagonally into 2½cm slices and lay them cut side up on the sheet. Return to the oven for a further 15 minutes.


Remove from the oven and allow to cool on a rack.


Store in an airtight container for up to 1 month.