A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps
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Cantuccini Biscotti

Biscuit dunkers fall into two distinct and fiercely defended camps...

There are the Short Dunkers, who like their biscuit still crisp in the centre, and then there are the Long Dunkers, who prefer long slow dipping for a soft soggy interior (and if the end of the biscuit should break off and descend to the bottom of the cup, well, that's just an added bonus!).

These Cantuccini Biscotti (hard almond biscuits from Tuscany) were just made for dunking - not in a mug of 'Rosy Lee', but in a glass of cold sweet dessert wine.

Served on their own, or with a rich dessert like Chocolate Cups, cantuccini are the perfect end to any meal.

Makes about 60 biscotti


  • 325g (12oz) plain flour300g (11oz) caster sugar

  • 1½ tsp. baking powder

  • ½ tsp. ground cinnamon

  • ½ tsp. salt

  • 325g (12oz) whole blanched almonds

  • 3 large eggs

  • 2 tsp. vanilla extract

  • Method:

    Set a rack in the middle level of the oven and preheat to Gas Mk4 (180°C/350°F).  Line two baking sheets with silicone paper.

    Roughly crush a third of the almonds. In a bowl combine the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.

    In another bowl, whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide in half.

    Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.

    Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip.

    Place the pan on a rack and let the logs cool down a bit. Leave the oven temperature at Gas Mk4 (180°C/350°F). Place one of the cooled logs on a cutting board and cut it diagonally into slices 0.5cm (1/4in) thick. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them.

    Bake the biscotti for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and allow to cool.

    Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid. Store just as you would ordinary biscuits.

    Prices start at just €130 per person.

    You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/five-night cooking holiday

    Courses and holidays can be residential or non-residential - it's your choice.  Non-cooking friends/partners welcome.

    A cooking holiday can be cheaper than you think - find out how much our great value cooking holidays actually cost - you'll be pleasantly surprised!






















































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    5 Day/5 Night Cooking Courses Include:

  • Expert hands-on tuition with British chef

  • All courses conducted in English

  • All cooking ingredients, equipment and aprons

  • A continental breakfast each day

  • Lunch each day

  • Dinner
    (Monday, Tuesday, Thursday & Friday)

  • Tea, coffee and wine

  • An evening meal on the day of your arrival

  • En suite centrally-heated accommodation

  • Recipe pack containing all the dishes cooked during your stay

  • Entrance fees to places visited

  • Private and secluded pool

  • Internet and Email

  • Want to be sure? Read our great testimonials

    Some of the things you'll be doing on the cooking course:

    Learn how to cook pastries, breads and soups

    Select and prepare the best fish and shellfish

    Butcher common joints of meat

    Cook classic French and Italian sauces

    Construct modern dressings

    Master the art of stylish contemporary food presentation