Buongiorno tutti! These Italian cookies are called Cantuccini and are traditionally coming from Tuscany. They are also known as biscotti. They are made with almonds and flour, have a crunchy texture and a slightly sweet. They pair perfectly with a shot of espresso or a glass of Vin Santo dessert wine. The secret to their crispiness is baking them twice, first as a baguette and then sliced and baked on both sides. Hope you like them as much as I do.
Cantuccini
Italian Almond Biscuits
Servings: 15 biscuits
Adjust servings here:
Equipment
- Sieve
- Mixing bowl
- grater
- Oven
- baking paper aka parchment paper
- sharp knife
Ingredients
- 125 grams flour
- 90 grams almonds
- 65 grams sugar
- orange zest
- 60 grams butter room temperature
- 1 tsp vanilla extract or bean extract or 1 beans + 1 teaspoon orange juice
- 1 egg medium size
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 175°C (350°F).
- Use a mixing bowl and place a fine sieve on top. Add the flour through the sieve into the bowl. Then add the baking powder and sugar through the sieve.
- Add the vanilla extract and egg. Add the soft butter.
- Use a grater to add a bit of orange zest.
- Knead the dough by hand until all ingredients are well mixed.
- Flatten the dough. Add the almonds to the center and fold the edges together. Knead the almonds into the dough.
- Roll the dough into a baguette shape and place it on a baking tray lined with parchment paper. Ensure all almonds are covered with dough.
BAKING 1st ROUND
- Bake in oven for 30 minutes.
- Remove from the oven and let cool for 10-15 minutes.
- Slice the dough diagonally using a sharp knife. Each slice should be about 1.5 cm thick (0.5 inch).
- Place the slices on a baking tray lined with parchment paper.
BAKING 2nd ROUND
- Bake the slices in the oven for 6-8 minutes.
BAKING 3rd ROUND
- Remove the slices from the oven, flip them and bake for another 6-8 minutes.
- Let the cookies cool for at least 5 minutes.
Enjoy!
