Cantuccini Recipes

CANTUCCINI: THE ORIGINAL "BISCOTTI" FROM TUSCANY

Steps:

• Put the almonds on a cookie tray in a single layer and bake in the oven at 180ºC (350ºF) for 5 minutes.
• Leave to cool on the bench.
• Beat the eggs and sugar together with an electric mixer (or whisk) until foamy.
• Add the honey and softened butter and mix.
• Add the flour, baking powder, lemon zest, and salt. Mix in gently.
• Stir in the almonds by hand.
• Form the mixture into two long thin "loaves" no more than 6cm (2 1/2 inches) high and place them on a cookie sheet lined with baking paper.
• Bake at 200ºC (400ºF) for 20 minutes until golden-brown.
• Leave to cool for a few minutes until you can touch it.
• With a SHARP serrated knife, cut slices approximately 1cm (1/2 inch) thick and lay them on a cookie sheet.
• Bake at 200ºC (400ºF) for 7-10 minutes until slightly browned.

CANTUCCINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
• Beat egg yolk and water together in a bowl.
• Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
• Bake in the preheated oven for 30 minutes.
• Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
• Cool on a wire rack and store in an airtight container.

CANTUCCINI: CLASSIC TUSCAN BISCOTTI

Steps:

• You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
• Stir in the almonds.
• In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
• Continue to stir until a stiff dough forms.
• Scrape 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, making sure they are neither too close to each other nor to the sides of the pan.
• Press down gently with the palm of your hand to flatten the logs.
• Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
• The logs are done when pressed with fingertip they feel firm.
• Place the pan on a rack and let the logs cool completely.
• Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
• 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.
• It isn't necessary to leave space between them.
• 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 or wax paper in a tin or plastic container with a tight-fitting cover.