Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits
Prep 35 min Total 1 hr 20 min
Biscotti Cantucci © kvalifood.com
Biscotti means “twice baked” and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.
Ingredients
the wet
- 1 lemon, zest of.
- 2 eggs
- 150 g sugar
- 50 g butter
the dry
- 300 g wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 200 g almonds (with skin)
Directions
Boil the almonds a few minutes and deskin then them.
Roast the almonds for 15 minutes at 200°C (390°F) to dry them out.
Beat the wet ingredients separately until the sugar is dissolved.
Mix the dry ingredients.
Knead the dry and wet ingredients in a bowl.
Divide the dough into 3 equal parts.
Roll each portion into a “sausage” that is as long as your baking pan.
Put them on the baking pan and press them flat to approx. 2 ½ cm (1 inch) thickness.
Bake them once in the oven at 175°C (350°F) for approx. 25 minutes.
Take them out and let them cool down a few minutes.
Cut them diagonally into slices the width of your finger. (½ inch or 1 cm)
Bake again until golden. About fifteen minutes. Turn them over once or twice so they get evenly golden on all sides.
See Also
Chocolate Chip Cookies (Toll House cookies)
Chokolate fondant - hot muffins with chocolate cream in the middle
Croissant made with butter and pain au chocolat
French Toast
Funnel cake - Churros
