cantucci biscotti

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Tuscan Almond Biscotti
Cantucci

The cookies should be served with sweet Tuscan Vinsanto wine for dipping.

2 cup (280 g) flour
2/3 cup (130 g) sugar

A pinch of salt
1 teaspoon baking powder
3 eggs + 1 for egg wash
1 teaspoon vanilla
3/4 cup (75 g) whole almonds

Combine the dry ingredients, the flour, sugar, salt, and baking powder in a bowl. Form a hole in the center.

Add the vanilla to the 3 eggs, beat lightly, and add them to the flour.

Mix thoroughly with a spoon or spatula.

Knead briefly with your hands, first in the bowl . . . .

. . . . and then on a lightly floured surface, until they form a smooth dough. Set aside the dough for about 2 minutes. Preheat oven to 350 F (175 C).

Flatten the dough to approximately 3/8 inch (1 cm) thick.

Spread the almonds uniformly on top of the dough.

Fold the dough on itself several times . . .

. . . and kneed shortly, until the almonds are uniformly distributed within the dough.

Divide the dough into 3 pieces and form 3 cylinders approximately 12 inches (30 cm) long.

Place the cylinders on a cookie pan covered with parchment paper, and slightly flatten them.

Prepare the egg wash by beating the egg with a pinch of salt. Brush the egg wash on the dough.

Bake for approximately 30 minutes, until the surface is golden but the dough is still soft. Remove from the oven; cut in slices diagonally, approximately 3/8 inch (1 cm) thick. Place the slices back on the pan, and bake for approximately 15 more minutes.

Desserts >> Tuscan Almond Biscotti

Biscotti in Italian simply means cookies. The word Biscotti is made of the Italian prefix “Bis“ that stands for double and the word “cotti” meaning cooked, hence the word Biscotti. The word is evidently referring to the way these cookies are prepared, baked in two phases. The word “Biscotti” was later extended as a generic word for any kind of cookie.

In the USA however the word biscotti describes any kind of elongated, slightly curved, flat bottomed, dry cookies. There are many recipes for biscotti, added of different nuts and dry fruit, and sometimes frosted with chocolate.

The shape of Biscotti comes from the way the cookies are prepared. The dough is shaped in elongated loaves, half baked and, after cooling shortly, is then cut sideways. The top will be arched and the bottom, in contact with the pan, is flat. Some recipes contain butter or olive oil and the biscotti will result softer.

INGREDIENTS

PREPARATION