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My recipe
Biscotti di Prato-Cantuccini
Introduction
Biscotti di Prato, also known as cantuccini, traditional Tuscan crunchy twice-baked almond biscuits, originally from the Italian city Prato. These cookies are traditionally served at the end of a meal with a glass of Vin Santo, which is a golden-yellow Tuscan dessert wine, were just made for each other so it is no wonder that they are usually served together.
- 300 g AP flour (bread flour)
- 180 g sugar
- 200 g whole unblanched almonds (toasted)
- 3 eggs
- 1 tsp baking powder
- pinch of salt
- 2 tsp natural vanilla extract
- grated peel of one lemon (optionally)
- Preheat the oven to 180°C (360°F).
- In a big bowl combine the flour, baking powder, lemon peel, salt and sugar together. Stir in almonds.
- In another bowl whisk the eggs with vanilla extract and stir into the dry ingredients. Mix well until the ingredients stay together in a ball of dough.
- Scrape the dough out onto a lightly floured work surface, divide into 3 parts and shape every part into a 3-4 cm wide roll. Cover the baking sheet with a piece of parchment paper. Place rolls on the sheet, lightly flattening the top part of the roll (Leave some space, 5-7 cm between rolls. Dough may be sticky; wet hands with cool water to handle dough more easily).
- Bake for 30-35 minutes in the preheated oven, or until rolls are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 300°F (150°C).
- Cut rolls on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately to 10-12 minutes, then take the cookies out and turn them onto the other side and bake an additional 8 minutes or until dry.
- Remove and let cool. Store in an air-tight container to keep fresh.
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