Cantuccini – Italian Biscotti Recipe
This Cantuccini recipe or Italian Biscotti recipe is really easy. This version of the Italian almond cookie has a softer bite versus the original hard one. For my “Baking My Way Around the World” challenge I decided to make my version of this Italian favorite.
The original Cantuccini Recipe
Cantuccini are Italian almond cookies. Cantuccini are also known as Biscotti. Biscotti means ‘twice-cooked’ in English. And that’s exactly how you have to make them. You have to bake the cookies twice so they turn out dry and crunchy.
Traditionally the cookies are dipped in Vin Santo, an Italian dessert wine. But nowadays they’re also served with coffee.
The original recipe is a well kept secret, the only thing that’s known about it is that it only contains flour, sugar, eggs, pine nuts and almonds. The traditional recipe doesn’t use any yeast or fat in it’s mixture. I’ve never tried to bake it that exact way, but I think I’ll try it one day. The original cantuccini biscotti are a pretty hard cookie, my version of the cantuccini recipe is still crunchy and dry but much easier to bite into, soft probably isn’t the correct word to use, but compared to the original ones they’ve got a soft, crisp bite.
Let’s get started with this Italian Biscotti Recipe
You’ll need quite a few ingredients for this, flour, almonds, pistachio nuts, limoncello, oil vanilla extract, lemon zest, eggs, sugar, salt, anise seed, baking powder and almond essence.
Sift flour, salt, baking powder and anise seed into a bowl and set aside.
In another bowl, add sugar.
Vanilla extract (I’m using my homemade vanilla extract)
Mix until the mixture is nice light and fluffy.
Add the flour mixture and mix till combined.
Add the almonds.
And the pistachio nuts.
And give it a quick mix. You’ll end up with this sticky yet delicious mess.
Cover the bowl with clingfilm and put it in the fridge for about 30 minutes.
After 30 minutes put the dough on a floured work surface.
And give it a quick knead. You’ll notice that kneading in the flour from your work surface will stop the dough from being so sticky.
Divide the dough into two equally sized pieces.
And shape them into loaves
Put the loaves on a baking tray and into the oven. Bake till they’re golden brown.
Once out of the oven transfer the loaves to a wire rack to cool.
Cut the loaves into slices at a slight angle.
Transfer the slices back onto your backing tray, sliced side up. And bake for 8-10 minutes on both sides.
They should come out of the oven light brown with a slight darker brown at the edges. Cool on a wire rack before serving.
Serve with a dessert wine or coffee. Or just snack on it because you want to…