Best Classic Italian Cantucci Recipes

CLASSIC ITALIAN CANTUCCI

Steps:

• Preheat the oven to 375. When it's nearly at temp, toast the almonds lightly, spread out on a baking sheet - about 8 minutes. Then remove and set aside the almonds. Line the baking sheet with non-stick parchment. Sift the flour and baking powder into a bowl. Beat the egg and yolk with the caster sugar and pinch of salt in an another large mixing bowl until very pale. Add the orange zest and melted butter and beat in too. Gradually add in the sifted flour mixture. Finally add the almonds and mix to disperse them evenly. Divide the dough into two. Make two long squashed sausage shapes on the baking sheet, each about 3 fingers wide and 1 finger high. Brush with the beaten egg all over. Bake for half an hour until golden and firm in the centre. Take out of the oven and cool briefly. Set the oven temperature to 230˚C. When it's at temperature, cut each sausage along the diagonal into biscuits about 1.5cm wide. Lay each with one cut side up on the baking sheet and bake for 10 minutes on this side. Then turn them all over and bake for another 10 minutes. Remove to a wire rack. 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.