Today, we’re going to make some simple, delicious biscotti! What most of us don’t realise is that like gelato, the word biscotti doesn’t actually refer to a specific type of ice-cream or biscuit. Rather, the particular type of biscotti recipe i will be sharing today is that of a particular type of biscuit called the Chocolate and Almond Cantucci (Italian Almond Cookies) which is very popular around the world that hails from the city of Prato in Tuscany.
Here’s what you need to make your own deliciously nutty, crunchy Cantucci.
– 70g toasted almonds
– 115g soft butter
– 150g sugar
– 2 eggs
– 310g plain flour
– 7g baking powder
– 1 pinch salt
– 1 egg for egg wash
Biscotti essentially means “twice-baked” which is incidentally what gives the cantucci it’s wonderful crunchy texture. Before I show you what it means to bake the cookies twice, let’s start with the dough mixture.
Cream butter until light and creamy, slowly adding the sugar and beat until light and fluffy.
Add the eggs and beat until mixture is smooth.
Add the flour, baking powder, salt and the roasted almonds.
Quick Tip –– For perfectly toasted almonds, just pop into an oven heated at 180 degrees for 5 minutes!
Mix until all is combined. You should end up with a nice dough ball that you can handle on a flat surface.
On a floured surface, divide the dough into two equal portions and form a log as seen in the picture below. Bake each log in the oven for about 20 minutes at 180C until golden brown.
Once the log has cooled, slice carefully with the knife parallel to the table with a steady sawing motion, being very careful not to break the bread. This might take some practice, so be patient.
Then, return to baking sheet and bake at 160C for another 5-7 minutes until edges are toasted.
And there you have it! Crunchy, fragrant golden brown cantucci. Try to keep them dry, especially in humid weather and these go beautifully dipped in some espresso for a mid-day snack. I hope you have as much fun trying this out as I did. Good luck! x