How To Make Almond Biscotti Cantucci From Stanley Tucci Searching For Italy Recipes

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.

HOW TO MAKE ALMOND BISCOTTI (CANTUCCI) FROM STANLEY TUCCI: SEARCHING FOR ITALY

Steps:

• Preheat the oven to 350°. Line a baking sheet with parchment paper. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour with the 1 cup of granulated sugar, almonds, baking powder, anise seeds, lemon zest and salt. Add the whole eggs, egg yolks and vin santo and beat at low speed until a stiff, crumbly, slightly sticky dough forms. Turn the dough onto a lightly floured work surface and knead it 2 or 3 times, until it just comes together. Divide the dough into 3 equal pieces and form each one into a 12-by-1 ½-inch log. Transfer the logs to the prepared baking sheet. Brush the tops of the logs with the egg white and sprinkle lightly with sugar. Bake the logs in the center of the oven for 25 minutes, or until they are lightly browned and slightly firm. Let the logs cool for 30 minutes on the baking sheet, then transfer them to a cutting board. While the logs are still warm, cut them into ⅓-inch slices with a sharp serrated knife. Arrange the cantucci on the baking sheets, cut sides down, and bake, turning once, until golden, about 25 minutes.