Cantuccini
Cantuccini, also known as Biscotti di Prato, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Ingredients - Serves 24
- Whole almonds - 1 cup
- Almond extract - 1/2 teaspoon
- Eggs - 2
- Unsalted butter - 1/4 cup, melted
- Salt - 1/4 teaspoon
- Baking powder - 1 teaspoon
- Sugar - 1 cup
- All-purpose flour - 2 cups
Let's Get Started
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the melted butter, eggs, and almond extract until the dough comes together. Mix in the almonds.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them well apart.
- Bake for 30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
- Bake for 10 to 15 minutes, or until the biscotti are lightly toasted. Turn the biscotti over and bake for another 10 to 15 minutes, or until golden and crisp.
- Let the biscotti cool on the baking sheet before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 150
- Fat: 6g
- Carbs: 20g
- Protein: 3g
- Sodium: 80mg
- Sugar: 10g
