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Cantuccini (Almond Biscotti)
Recipe by:
elisabeth
These are the classic twice-baked Italian biscuits. They are hard and dry, which makes them perfect for dunking in coffee. They can also be served with tea or dessert wine.
Ready in 1 hour 40 mins
Saved by 12 cook(s)
Ingredients
Serves: 40
- 250g plain flour
- 1 teaspoon baking powder
- 180g caster sugar
- 2 teaspoons vanilla sugar
- 1 pinch salt
- 25g butter, melted and cooled
- 2 eggs
- 175g almonds, coarsely chopped
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Preparation method
Prep: 50 mins | Cook: 20 mins | Extra time: 30 mins, chilling1.
Mix the flour with baking powder, then add sugar, vanilla sugar and salt. Form into a mound with a hollow in the middle. Pour the butter and eggs into it and knead to a dough. Knead in the chopped almonds. Form the dough to a ball, adding more flour if necessary. Cover and chill for 30 minutes.
2.
Line a baking tray with baking parchment and preheat oven to 200 C / Gas 6.
3.
Cut dough into 6 pieces and shape each into a 25cm log. Arrange logs on a baking tray, leaving enough space for them to spread whilst cooking. Bake in preheated oven for 10-15 minutes.
4.
Allow them to cool a little, then cut into 1cm slices. Lay on a baking tray and bake for another 8-10 minutes at 200 C / Gas 6 until golden-brown.
Provided by:Allrecipes
Last updated:
17 Dec 2012
Reviews & comments
Easy
family loved it. I now roll them out thicker so they become longer biscotti.
Posted:
17 Dec 2012
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