Cantucci Italian Almond Biscotti Recipes
CANTUCCI {ITALIAN ALMOND BISCOTTI}
Make these easy cantucci cookies, also know as crunchy almond biscotti, with only 4 main ingredients! They are perfect for dunking in coffee, tea or sweet Marsala Vine.
Provided by Italian Recipe Book
Categories Cookies
Number Of Ingredients 9
Steps:
- In a large bowl mix flour, sugar, salt and baking powder. Lightly beat the eggs and add to dry ingredients. Add vanilla extract and/or lemon zest. Work with your hands or standing mixer until crumbly dough forms.
- TIP: take a small piece of dough and try to roll it into a ball. If the dough comes together nicely and you're able to form a sticky small ball than you're on the right track (see notes).
- Add almonds and continue to knead until almonds are well combined with the dough.It's normal for almonds to fall out at first, as you continue kneading you'll be able incorporate all of them (and maybe even more, if you prefer).
- Divide the dough into 3 parts.Dust work surface lightly with flour. Roll each part into a thin log - about 2 inch (5 cm) thick and 10 inch (25 cm) long.Arrange logs on a baking sheet well apart from each other. They will puff in the oven (see images).
- Brush with ½ beaten egg.
- Bake in a preheated to 350 F (180C) oven. Bake for 25-30 minutes until lightly brown.
- Once out of the oven let cool for 10 minutes. Cut with a sharp knife slightly on the diafgonal into about ½ inch (1.5 cm) thick slices.
- Place cantucci cut side up back on the baking sheet.
- Bake for the second time at 350 F (180C) for another 10-15 minutes. Biscotti should not brown but dry a little bit. They will still be soft straigh out of the oven but with harden as they cool.
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- Beat butter and sugar in a large bowl to blend. Add in eggs 1 at a time and a pinch of salt. Slowly add the flour and the baking powder until blended. Stir in almonds and vanilla seeds. Let rest for around half an hour.
- Line a baking sheet with parchment paper; using floured hands or a pastry bag with a wide mouth, form the dough into 2 - 14" long and 2 1/2" wide logs, spacing 1"-2" apart. Cool in the refrigerator for 30 minutes.
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