Cantuccini - The Original Tuscan Biscotti Recipe>> back to overview

  • added: Aug 20 2011
  • author: foodsketches
  • comments:

Let us call this the original Tuscan biscotti recipe. It is indeed a very convenient recipe, as it does not require blanched almonds ;-) Some people find these twice-baked cantucci di Prato biscuits too crunchy, but that’s the whole point: they’re meant to be dipped into a glass of sweet wine or espresso.

Let's get started! Preheat the oven to 180°C (Gas 4). Line two baking sheets with baking- or parchment paper.

Roughly crush one third of the almonds. In a bowl combine all the almonds, flour, sugar, cinnamon, salt and baking powder. In another bowl, whisk the eggs with the vanilla. Then stir in the dry ingredients until a stiff dough forms.

Scrape the dough out onto a lightly floured work surface and divide in halfs. 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 too near to the sides of the sheet. 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 they feel firm when pressed with a fingertip.

Let the logs slightly cool down. Place them on a chopping board and cut them diagonally into 1 cm slices. Arrange the biscotti on another baking sheet. It isn't necessary to leave space between them.

Bake biscotti once again for another 15 minuts or until they are slightly toasted. Remove from the oven and allow to cool. Store the cooled cantuccini between sheets of parchment or wax paper - just as you would with ordinary biscuits.

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  • 325g plain flour
  • 300g caster sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 325g whole almonds
  • 3 large eggs
  • 1 vanilla pod