Crunch into the rich history of Tuscany with these traditional almond biscotti, perfect with coffee or wine.
Did you know?
The word 'biscotti' originates from the Medieval Latin word 'biscoctus', meaning 'twice-cooked', which is precisely how these treats are made.
Taking a culinary journey to the heart of Tuscany, we find ourselves enamored by the simple yet delightful 'Cantucci Toscani', the traditional Italian almond biscotti. These twice-baked, crunchy cookies have been accompanying coffee and wine since the Roman times, where they were originally made without fats for long storage during travels and wars.
With each bite, imagine strolling through the cobblestone streets of Florence, savoring the rich history and culture. Perfect for dunking in your morning espresso or enjoying as an after-dinner treat with a glass of Vin Santo, cantucci's versatility and durability make it beloved by many.
Our version honors the timeless recipe, using whole almonds, a touch of anise, and the right amount of sweetness to transport you to a Tuscan sunset.
Ingredients
The key to authentic cantucci lies in using high-quality ingredients that uphold its simplicity and elegance. Let's gather what you need.
Almonds and Anise
- 250 grams of all-purpose flour
- 200 grams of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract (optional)
- 1 tablespoon of anise seeds
- 200 grams of whole almonds, untoasted
- Zest of 1 orange
Steps
Venture into the art of biscotti making with these sequential steps, designed to guide you towards achieving the quintessential crunchy texture.
- Preheat your oven to 180°C and line a baking tray with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, lightly beat the eggs with vanilla and almond extracts.
- Stir the wet ingredients into the dry until a dough starts to form.
- Fold in the anise seeds, whole almonds, and orange zest.
- Transfer the dough to a floured surface and divide it into two halves.
- Shape each half into a log approximately 30 cm long and 5 cm wide.
- Place both logs onto the prepared tray, ensuring they are well spaced apart.
- Bake for 25 minutes or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Lower the oven temperature to 160°C.
- Using a serrated knife, cut the logs diagonally into 1 cm thick slices.
- Spread the slices back onto the baking sheet, cut side up, and bake for an additional 15 minutes or until they are crisp and golden.
- Transfer the biscotti to a wire rack and let cool completely before serving.
Add some extra love
For a more intense flavor, try toasting the almonds beforehand. And remember, practice makes perfect with slicing biscotti!
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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