Classic Italian Cantucci Recipes

TUSCAN BISCOTTI (CANTUCCI)

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
• Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
• Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
• Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

CHOCOLATE CANTUCCI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine sugar, eggs, and vanilla extract in a large bowl; beat with an electric mixer until frothy. Add flour and baking powder and mix well. Fold in chocolate pieces until a sticky dough forms. Separate dough into 2 portions and shape each portion into a long, thick log. Place logs 2 inches apart on the prepared baking sheet.
• Bake logs in the preheated oven until golden brown, 15 to 20 minutes.
• Remove logs from the oven and cool until easily handled, about 5 minutes. Transfer to a cutting board; slice logs diagonally into 3/4-inch slices using a serrated knife.
• Return cantucci slices to the baking sheet and return to the oven. Turn off oven and allow cantucci to dry in the warm oven for 30 minutes. Cool to room temperature, about 10 minutes, before serving.

CANTUCCINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
• Beat egg yolk and water together in a bowl.
• Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
• Bake in the preheated oven for 30 minutes.
• Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
• Cool on a wire rack and store in an airtight container.

CANTUCCI {ITALIAN ALMOND BISCOTTI}

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.

CLASSIC ITALIAN CANTUCCI

Steps:

• Preheat the oven to 375. When it's nearly at temp, toast the almonds lightly, spread out on a baking sheet - about 8 minutes. Then remove and set aside the almonds. Line the baking sheet with non-stick parchment. Sift the flour and baking powder into a bowl. Beat the egg and yolk with the caster sugar and pinch of salt in an another large mixing bowl until very pale. Add the orange zest and melted butter and beat in too. Gradually add in the sifted flour mixture. Finally add the almonds and mix to disperse them evenly. Divide the dough into two. Make two long squashed sausage shapes on the baking sheet, each about 3 fingers wide and 1 finger high. Brush with the beaten egg all over. Bake for half an hour until golden and firm in the centre. Take out of the oven and cool briefly. Set the oven temperature to 230˚C. When it's at temperature, cut each sausage along the diagonal into biscuits about 1.5cm wide. Lay each with one cut side up on the baking sheet and bake for 10 minutes on this side. Then turn them all over and bake for another 10 minutes. Remove to a wire rack. Store in an airtight container.

CANTUCCINI: CLASSIC TUSCAN BISCOTTI

Steps:

• You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
• Stir in the almonds.
• In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
• Continue to stir until a stiff dough forms.
• Scrape the dough out onto a lightly floured work surface and divide it 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 to the sides of the pan.
• 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 pressed with fingertip they feel firm.
• Place the pan on a rack and let the logs cool completely.
• Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
• Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch 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 well toasted.
• Cool the pan on a rack.
• Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.