Best Cantuccini Recipes

CANTUCCINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
• Beat egg yolk and water together in a bowl.
• Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
• Bake in the preheated oven for 30 minutes.
• Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
• Cool on a wire rack and store in an airtight container.

CANTUCCINI: CLASSIC TUSCAN BISCOTTI

Steps:

• You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
• Stir in the almonds.
• In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
• Continue to stir until a stiff dough forms.
• Scrape the dough out onto a lightly floured work surface and divide it in half.
• Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
• Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
• Press down gently with the palm of your hand to flatten the logs.
• Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
• The logs are done when pressed with fingertip they feel firm.
• Place the pan on a rack and let the logs cool completely.
• Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
• Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
• Arrange the biscotti on the prepared pans, cut side down.
• It isn't necessary to leave space between them.
• Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
• Cool the pan on a rack.
• Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

BISCOTTI DI PRATO OR CANTUCCINI

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment. In large bowl whisk flour, sugar, baking powder and salt. In small bowl (or liquid measuring cup) whisk/beat eggs, butter, vanilla and extracts. Make a well in flour mixture, pour in egg mixture and combine until almost all flour is absorbed. Work in almonds, do not over mix. Form 2 loaves about 3 fingers wide and one thick on parchment lined baking sheet. Dampen hands with water to prevent sticking. Bake for 30 minutes Remove from oven, decrease heat to 325 degrees. Cool for about 10 minutes. Slice logs on a diagonal. Place cut sides down back on baking sheet and bake for another 10 minutes on each side.

CANTUCCINI BISCUITS

Steps:

• Mix all ingredients except eggs together. Add eggs to make a stiff dough that drops off the spoon. Put some dough onto an oiled and flour-dusted baking tray to make a wide, flat brick about 1" thick. The mixture will spread in the oven. Bake at 180C for 20 minutes, until golden and springy. Take out and cool until bendy. Turn oven down to 140C Slice diagonally into 2cm wide strips. Turn biscuits 90 degrees to bake on edge for ten minutes. Turn over and bake on other edge for 10 minutes.

CANTUCCINI

Steps:

• Set Global Sun Oven out to preheat. Line a rimmed baking sheet or pan* with parchment paper. Beat 3 eggs, sugar, and salt with an electric mixer with a whisk attachment on high until thick and pale yellow, about 5 minutes. Using a wooden spoon mix in vanilla extract, flour, and almonds; do not over mix. Using floured hands form dough into two logs about Ê3 x 8-inches long and place one on the baking sheet. Beat the egg white until foamy and brush onto the log on the baking sheet. Bake the log in the Sun Oven until golden brown, 45 minutes to an hour. Remove the log from the Sun Oven and transfer to a rack to cool for about 15 minutes. (Bake second log while the first is cooling.) Cut log into 1/2 inch wide slices and place back on baking sheet (without parchment paper). Bake for 10 minutes then turn over and bake for another 10 minutes. Repeat cooling and second baking process with second log. Alternately bake both logs together, on separate cross stacked baking sheets. If baked together the first baking may take longer and the second baking is best done in two batches. *The pan I used measures 13" x 9" x 2" and is wedged between the front and back walls of the cooking chamber. It does not rest on the leveling tray at all.