Almond Biscotti

Biscotti or cantucci are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vino Santo. You can dunk them in coffee for a perfect dinner ending. You can change the filling with chocolate chips, candied fruits or dried raisins. They freeze beautifully and whilst the preparation requires a little of time and effort, the results are always ever so satisfying.

INGREDIENTS
500 Gr. all purpose flour (4 cups)
300 Gr sugar ( 1.5 cups)
250 Gr. unpeeled almonds (1 1/4 cup)
4 Eggs (3 for the dough, 1 for brushing)
1 Teaspoon baking powder
Pinch of salt
Zest of 1 orange
1 Teaspoon Vanilla extract
50 Gr. melted butter (1/4 cup)

PREPARATION
In a bowl, mix sugar with the orange zest. Using the tip of your fingers, rub the sugar with orange zest. The sugar will gradually change color and truly smell of orange. Add the flour, baking powder and salt.
Make a well in the center and add 3 eggs and melted butter. Knead until a homogenous dough forms.
If the dough is too sticky, add more flour. If the dough is too dry, add a little more beaten egg. Incorporate the almonds into the dough.
Divide the dough into 3-4 parts and form logs that are 12 inches long and 2 inches wide. (30cm X 5cm)
Place the on a baking sheet lined with parchment paper, leaving space between them.
Brush the logs with the beaten egg. Bake at 180C (350F) for 20 minutes. Let them cool for 10 minutes and then cut the logs diagonally into 1/2″ (1-2cm).
Place the slices on the baking sheet and bake for 10-15 minutes, turning the halfway through.
Let the cantucci cool completely on a wire rack.

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