Cantucci, also known as biscotti di Prato, are perhaps the best known of Italian cookies. Biscotti literally means twice (bis) cooked (cotti) First you shape the dough into few logs and bake it. Then cut into sliced and baked again to cook on the inside and dry out.
Cantucci are classically served with the Tuscan wine Vin santo for dipping but you can also serve them with tea, coffee or cappuccino.
You can store these almond cookies in a sealed container and they will last for several weeks. They are also perfect to give as a homemade gift.
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Ingredients
1 cup sugar (200 g)
3 eggs
2.5 cup flour (300 g) + extra for work surface
150 g soft butter
150-200 g almonds
1 tsp baking powder
1 teaspoon vanilla extract
grated zest of 1 orange
Preparation
1. Beat eggs with sugar for several minutes. Add vanilla extract, zest and butter.
2. Mix flour with baking powder. Add the flour to dough in parts, mixing thoroughly. Add the almonds at the end and mix again.
3. Cool 1 hour in the frige. Then transfer the dough on a lightly floured surface and roll it into 5 logs that are approximately 30 cm (12 inch) long, and 3 cm (1-1.5 inch) wide.
4. Place the logs on a baking sheet lined with parchment paper or with a silicone mat.
5. Freeze for 1 hour. Then bake in a 180C/350F oven for 30 minutes, or until golden.
6. Remove the logs from the oven and cut it diagonally into 1.5 cm (1/2 inch) slices.
7. Put the cookies back on the baking sheet and bake them for 5-7 minutes.
8. Remove the cantucci from the oven and let them cool on a wire rack.
Store them in a sealed container for several weeks.
Enjoy!
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