Cantuccini Biscuits Recipes

CANTUCCINI: THE ORIGINAL "BISCOTTI" FROM TUSCANY

Steps:

• Put the almonds on a cookie tray in a single layer and bake in the oven at 180ºC (350ºF) for 5 minutes.
• Leave to cool on the bench.
• Beat the eggs and sugar together with an electric mixer (or whisk) until foamy.
• Add the honey and softened butter and mix.
• Add the flour, baking powder, lemon zest, and salt. Mix in gently.
• Stir in the almonds by hand.
• Form the mixture into two long thin "loaves" no more than 6cm (2 1/2 inches) high and place them on a cookie sheet lined with baking paper.
• Bake at 200ºC (400ºF) for 20 minutes until golden-brown.
• Leave to cool for a few minutes until you can touch it.
• With a SHARP serrated knife, cut slices approximately 1cm (1/2 inch) thick and lay them on a cookie sheet.
• Bake at 200ºC (400ºF) for 7-10 minutes until slightly browned.

CANTUCCINI BISCOTTI

Steps:

• PREHEAT the oven to 180/350/gas 4. GREASE a 28cm round shallow cake tin with a little butter and line with baking parchment. MELT the butter in a small saucepan over a medium heat, remove from the heat and leave to cool. MIX together in a large bowl the flour, almonds, sugar, salt and baking powder. ADD the eggs, cognac, vanilla extract and orange zest. STIR together until well combined. ADD the cooled butter to the flour mixture and mix until it starts to form a dough - it will be quite crumbly. PRESS the dough into the base of the cake tin with the palms of your hands, squashing it right into the corners. It should cover the whole base, 3cm deep. BAKE in the oven for 25 minutes, until risen slightly and golden brown. If you remove them now they will be chewy. For a harder biscuits leave an extra 10 mins longer. REMOVE from the oven and turn onto a wire rack to cool. Cu CUT into large fingers and sprinkle with icing sugar.

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.