Cardamom, orange, cranberry and pistachio cantucci

makes 60
1 hour 10 minutes


  • 180g of butter, softened
  • 275g of caster sugar
  • 4 eggs
  • 10g of baking powder
  • 1/2 tsp salt
  • 600g of 00 flour
  • 1/2 tsp cardamom seeds, ground
  • 1 orange, zest only
  • 100g of pistachio nuts
  • 60g of dried cranberries


Preheat the oven to 150˚C/gas mark 2 and line 2 baking trays with baking paper
Using an electric whisk or standing mixer, cream the butter and sugar together until pale and fluffy
Gradually add the eggs into the mixture, combining well each time. Scrape the mixture down with a spatula
Beat in the remaining ingredients until the mixture comes together
On the baking trays form the dough into 3 or 4 logs, approximately 5cm wide, and pat into an even shape using wet hands. Bake for 25-30 minutes, or until risen and lightly golden
Transfer the logs onto a wire rack to cool slightly for 5-10 minutes. When still warm, cut the cantucci diagonally into 1cm thick pieces. Lay on the baking sheets, turn the oven down to 120˚C and bake for 30-40 minutes, turning halfway through
Cool on a wire rack before serving. These cantucci will keep in an airtight container for up to a month