CANTUCCI {ITALIAN ALMOND BISCOTTI}
Make these easy cantucci cookies, also know as crunchy almond biscotti, with only 4 main ingredients! They are perfect for dunking in coffee, tea or sweet Marsala Vine.
Provided by Italian Recipe Book
Categories Cookies
Number Of Ingredients 9
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.
ALMOND WINE BISCUITS
I found this unique cookie recipe in an old Goodhousekeeping cookie book. I think that they would also be good with walnuts or pecans. Yummy
Provided by Roda Laser @Roda
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Grease cookies sheets. Place the 1/3 cup almonds in bowl; set aside.
- Sift together flour and salt; set aside. Cream together shortening, sugar, and yolks. Add anise, rind, and 1/2 cup almonds; mix.
- Mix in sherry alternately with flour mixture.
- Drop by tablespoonfuls into 1/3 cup almonds; toss to coat with nuts. Place 1" apart onto greased cookie sheets. Press with spoon into rounds, 1/2" thick.
- Bake for 12 to 15 minutes.
ALMOND BISCUITS
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 35m
Yield Makes 34
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
- Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
ALMOND WINE COOKIES
The wine is not over powering it's just right. I found this in a cookbook years ago can't remember which but love them.
Provided by veraj9170
Categories Drop Cookies
Time 12m
Yield 35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- With electric mixer cream butter and sugar until light. Add egg yolks and anise extract. Mix until blended.
- On low, add flour and wine alternately and mix well. Mix in chopped almonds to form a soft dough.
- Using a teaspoon, drop dough into slivered almonds and roll to coat.
- Place on a cookie sheet, leaving 2 inch space between. Press slightly to flatten cookies.
- Bake for 12-15 minutes or until lightly browned.
- Remove from oven and place cookies on rack to cool.
- Store in air tight container.
Nutrition Facts : Calories 72.4, Fat 4.7, SaturatedFat 1.9, Cholesterol 17.8, Sodium 26, Carbohydrate 6.3, Fiber 0.5, Sugar 3.1, Protein 1.3
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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