Dec 14th, 2010 by Lisa
Cantucci (Almond Biscotti) Recipe
Cantucci are almond biscotti cookies that are traditionally served at the end of a meal with a Tuscan dessert wine such as Vin Santo. The recipe below makes a more rustic cookie. I included a variation at the end of the recipe for the biscotti typically seen in coffee shops.
Inspired by Juliet
Prep: 30 minutes Cook time: 50 minutes Makes: 3 dozen
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 1/4 cup amaretto liqueur
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
- 1 cup whole almonds
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In a small bowl, beat the eggs, egg yolks, amaretto and vanilla. Add to the dry ingredients and mix well.
- Add the lemon zest and almonds and mix well. The dough will be crumbly.
- Lay out 2 sheets of plastic wrap and place 1/2 the dough on each sheet. Form into a 2 inch wide log, using the plastic wrap to help form the shape (see diagram below). You may have to open the plastic wrap to push stray almonds deeper into the dough.
- Place the logs on the prepared baking sheet.
- Bake the logs in the center of the oven for 25 – 30 minutes, or until they are lightly browned and firm.
- Remove from the oven and decrease the oven temperature to 275°F.
- Let the logs cool for 30 minutes on the baking sheet, then transfer them to a cutting board and cut on the diagonal in 1/2 inch slices with a serrated knife.
- Place the slices on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10 minutes on each side.
- You can store in an airtight container for up to a week.
For the biscotti typically seen in coffee shops, replace the eggs and egg yolks of the original recipe to 4 whole eggs. This creates a stickier dough so you will need to roll it out on a floured surface and then form the log shape. The biscotti on the left is with 4 eggs, the one on the right is with 2 eggs and 2 egg yolks. I like the rustic recipe better, the biscotti has a richer flavor. My husband likes them only cooked once, which technically is not biscotti, but is perfect for those who prefer a chewier cookie.
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