BISCOTTI (ITALIAN ALMOND COOKIES)

cantucci-Italian-almond-cookies.jpg

rep time: 10 MINS cook time: 45 MINS total time: 55 MINS

servings: 30 COOKIES

Biscotti di Prato are almond cookies from Tuscany. The are made without butter or oil and are twice baked to crisp perfection.

INGREDIENTS

  • 250 grams (2 cups+1 tablespoon) all-purpose flour sifted

  • 165 grams (3/4 cup + 1 tablespoon) granulated sugar

  • 1 tablespoon honey

  • 1 teaspoon baking powder

  • 1 teaspoon grated orange zest or lemon zest

  • 1 teaspoon amaretto or 1/2 teaspoon almond extract

  • 2 eggs

  • 125 grams (4.4 ounces) raw unpeeled almonds

INSTRUCTIONS

  • Preheat the oven to 180 degrees C (356 degrees F).

  • In a large bowl, combine the dry ingredients.

  • Add the eggs, honey, orange zest, amaretto and mix all the ingredients.

  • Once you have a crumbly, soft mixture, add the almonds.

  • Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 30 cm (12 inch) long, and 5 cm (2 inch) wide.
    Wet your hands, it will be easier to shape the dough.

  • Place the logs on a baking sheet lined with parchment paper or with a silicone mat.

  • Bake for 30 minutes, until golden brown.

  • Remove the logs from the oven and let them cool for about 10 minutes before slicing.

  • Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1.5 cm (1/2 inch) slices.

  • Put the cookies back on the baking sheet and bake them for 10-15 minutes.

  • Remove the cantucci from the oven and let them cool on a wire rack.

  • Store them in a sealed container for several weeks.

  • Enjoy!


recipeBeth Hodson