Cantucci (or also known as Biscotti di Prato) might be something you’ve not heard of, but I’m here to help you out with that. (If you have, you know how insanely good they are and will want to make a batch as soon as possible ; )
They are Tuscan Cookies that have a beautiful Anise flavor and are peppered with Almonds. Glorious, toasted Almonds.. aaah, okay back…These are traditionally enjoyed after a meal with a glass of Vin Santo. If you’ve never had Vin Santo OH MY GOOD…It’s ah-mazing. YES, pricey, I know but worth every stinkin penny. If you can’t get your hands on Vin Santo then you can substitute a dessert wine.
Cantucci, pronounced: Can-too-chi are simply little bites of heaven & have been around for AGES. & when I say ages I’m talking like 1800’s yep. Told ya.
These are beautiful rustic cookies. Don’t worry if they’re not the perfect shape, they’re supposed to look homemade. You can cut these so they’re shorter or longer. However you like them. They make a load of cookies but good news they keep for-evah in an airtight container. Not that I think they’ll ever stick around that long. The traditional recipe calls for whole almonds. I have used sliced almonds in a pinch (but don’t tell) LOL
I think you’re really going to enjoy the flavor combination on these. It’s a feast for the senses! Will make you think about dessert in a whole new way. Oh yeah, I said it!
So get out your Vin Santo (or dessert wine) & get to dippin’! & well if you’d like to dip them in your coffee I won’t tell anyone ; )
What you’ll need:
500g of Cake Flour
180g of Unsalted Butter – Room Temperature
5 large eggs – Room Temperature
10g of Baking Powder
275g of Sugar
175g of Almonds – Toasted
1 tsp Aniseed – Ground
2 tsp Vin Santo
1 lemon – zested
Pinch of Salt
Sugar in the Raw
I know, I know, it’s in Metrics BUT we’ve put this handy dandy converter in the side bar for you! So voila! Happy conversions!
What to do:
Preheat your oven to 302 degrees. Place your almonds onto a rimmed cookie sheet & toast (Keep an eye on these, when toasted remove from oven & set aside). While Almonds are toasting, Into your mixing bowl add the butter, sugar, lemon zest & Vin Santo & with your paddle attachment mix together until pale & creamy. Gradually add in FOUR eggs mixing well after each one. Into a small bowl add the flour, salt, baking powder & Aniseed. Stir together with a fork. GENTLY & GRADUALLY add the flour mixture to the egg mixture until it comes together into a sticky dough. Once a dough has formed gently fold in the cooled almonds by hand.
This recipe makes 3 logs (approx 36 cookies) So you’ll need two rimmed cookie sheets. Onto your rimmed cookie sheets lined with Parchment paper or a [amazonify]B00008T960::text::::Silpat mat[/amazonify] spread the mixture into three even logs (1 sheet with 2 logs, the other with 1 log). You can shape the logs with your hands or using a spatula. They should be as close to the same size as possible. Put the remaining egg into a small bowl & beat lightly, brush the tops of the logs with the egg wash. Sprinkle with Sugar in the Raw. Bake for approx 25-30 mins until tops are golden brown.
Transfer immediately to a wire cooling rack & allow to cool for approx 10-15 mins until you can handle the logs without burning yourself. When cool to touch, cut with a serrated knife on the diagonal or you can cut it the width of the logs if you prefer.
Reduce oven temperature to 170 & return cut pieces to cookie sheet and cook for approx 20 minutes turning half way through.
Store cookies in an airtight container!
If you liked this, you might like:
Biscotti al Cioccolato