The nuts are blanched and baked in the oven at 356°F (180 °C) for about 10 minutes. Once cool, add them to the mix along with dried fruits. The resulting dough is divided into 2 parts and made into rolls with a thickness of 1 1/4″ (3 cm).
Smear the rolls with egg white and put them in a tray with baking paper in the oven for about 20 minutes. Remove and cut the cantuccini into thin slices, then put to bake again for 10 minutes.