Cantuccini (Almond Biscotti)
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.
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
Method
Prep:50min ›
Cook:20min ›
Extra time:30min chilling ›
Ready in:1hr40min
- 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.
- Line a baking tray with baking parchment and preheat oven to 200 C / Gas 6.
- 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.
- 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.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (4)
family loved it. I now roll them out thicker so they become longer biscotti. - 17 Dec 2012
I couldn't get 6 x 25cm logs out of the dough. They were more like 10cm. I had to cook them for much longer on the second baking than the recipe. They are, however, delicious!!! - 30 Apr 2014
To combine the flour & eggs by hand is difficult, you want to add more liquid so i transferred the mixture to my Kenwood Chef & used the K Beater which did the job then I added the almonds by hand to the dough. I was able to get the 6 x 25cm logs. I have a Rayburn they took a little longer to cook and they were dried on the outside and soft in the inner. Personal taste; the next time i make them, I will reduce the number os almonds. My chief tasters loved them. - 15 Oct 2017