Cantuciini AKA Almond Biscotti: A terrific accompaniment to your cup of coffee or tea, these twice baked cookies hail from Tuscany.
Cantuccini AKA Almond Biscotti
Nick Malgieri is one of my baking gurus. So I’m always delighted to find one of his recipes selected for Tuesdays with Dorie. This week’s pick was Cantuccini, a simple almond biscotti.
These twice-baked cookies were flavored with vanilla and just a touch of cinnamon. A perfect dunking cookie. Malgieri recommended vin santo, an Italian dessert wine, but coffee or tea will work splendidly, too.
Tips for Making Almond Biscotti
I cut this cantuccini recipe in half when I realized it yielded 8 dozen. No one in my household will eat nuts except me, so I saw no reason to have a lifetime supply of almond biscotti at my disposal.
Malgieri’s notes stated that the dough might appear dry, but mine actually needed extra flour as it adhered to my hands while I attempted to knead it. That may have been due to my inaccurate measurement of half of an egg. But, no worries, they baked up just fine.
I added some white chocolate drizzle just for fun…and sent most of them home with my coffee drinking son after he stopped by for dinner on Sunday night. Not sure he will eat nuts, but he has hungry friends who love home-baked treats.
Check out more Cookie Recipes to go with your coffee or tea.
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 6 ounces (about 1 1/2 cups) whole unblanched almonds
- 3 eggs
- 2 teaspoons vanilla
- Preheat to 350 degrees.
- In a bowl, whisk together the flour, sugar, baking powder, and cinnamon, Stir in the almonds.
- In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients until a stiff dough forms.
- Place 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, leaving space between them and also from the sides of the pan.
- Bake for about 25 to 30 minutes The logs are done when risen, almost doubled in size and when pressed with fingertip they feel firm. Place the pan on a rack and let the logs cool completely.
- 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. 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 in a covered, airtight container
Serving Size:2 biscotti
Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 66mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g