Cantuccini Biscotti
from Italian Traditional Food

Cantuccini Biscotti are great almond biscuits

Cantuccini biscotti are delicious almond biscuits from Tuscany. Cantuccini biscotti are hard and crunchy.

Cantuccini biscotti should be served with sweet Tuscan Vin Santo wine for dipping.

Serves: 36 biscuits depending on thickness cut

Ingredients for biscotti:

2 cups of plain flour
2/3 cup of sugar
pinch of salt
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla essence
1 cup (80 grams) whole almonds

Ingredients for egg glaze:

1 egg
pinch of salt

Extras:

4 baking trays size 9 x 13 inch

Method:

1. Preheat oven to 350 F (175 C) or Gas Mark 4.

2. Mix all the dry ingredients, the sugar, flour, baking powder, and salt in a bowl.

3. Make a well in the centre.

4. In a separate bowl, lightly beat the 3 large eggs and vanilla essence.

5. Pour the egg mixture into the flour well.

6. Mix thoroughly with a wooden spoon.

7. Using your hands, knead the dough in the bowl.

8. Turn the dough onto a lightly floured board.

9. Continue to knead until it becomes a smooth dough without being sticky.

10. Set the dough aside for about 5 minutes to rest.

11. Using a wooden rolling pin, roll out the dough to a thickness of about 1/2 inch (the height of your index finger).

12. Spread the almonds evenly on top of the dough.

13. Fold the dough on itself several times.

14. Quickly knead the dough until the almonds are evenly spread within the dough.

15. Divide the dough into 3 equal pieces.

16. Take each piece and roll out into a log shape (like a sausage) about 12 inches (30 cm) long.

17. Cover the bottom of two baking trays with greaseproof paper.

18. Place the 3 dough logs on the baking trays (2 on one tray and 1 on the other) and flatten them out just a little.

19. Prepare the egg glaze by adding a pinch of salt to the egg. Beat the mixture.

20. Brush the egg glaze onto each of the three dough logs.

21. Bake in the middle of the pre-heated oven for approximately 30 minutes or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip.

22. Remove from the oven.

23. Place the baking trays on a wire rack and let the logs cool.

24. Cover two more baking trays with greaseproof paper.

25. Cut in slices diagonally, approximately 1/2 inch thick.

26. Arrange the biscuits on the prepared baking trays, cut side down.

27. Bake the biscotti for about 15 to 20 minutes or until they are slightly toasted.

28. Remove from the oven and allow to cool completely.

Tip:

1. When you lay out the biscuits on the two baking trays, it is not necessary to leave a space between the biscuits.

2. Store the cooled Cantuccini biscotti between sheets of greaseproof paper in a tin or plastic container with a tight fitting lid.

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