Cantuccini

Pane-Bistecca

Cantuccini are among the classic Italian biscotti. Biscotti means “baked twice.” Strictly speaking, Cantuccini are actually called biscotti di Prato, because the original recipe is centuries old and comes from Prato.

Since they are very dry—due to being baked twice—they are usually served with a drink, such as coffee or hot chocolate, or, in true Italian style, after a meal with a Vin Santo, a type of port wine from Tuscany.

Prep time

15 min

Rest time

1 h

Cooking time

25 min

Portions

30 pieces

Total time

1 h 40 min

Ingredients

175 g whole Almonds
250 g Flour
170 g Sugar
1 tbsp Vanilla Sugar
1 tsp Baking Powder
1/2 small bottle Bitter Almond extract
1 Pinch of Salt
25 g soft Butter
2 Eggs

Instructions

Step 1

Mix together the flour, vanilla sugar, salt, sugar, baking powder, and bitter almond extract.

Step 2

Then add the softened butter and the eggs and knead into a dough. Knead in the whole almonds.

Step 3

Place the dough in the refrigerator for 30–60 minutes.

Step 4

Form the dough into thick rolls and bake in the oven at 180 C for about 15 minutes. Let them cool completely!

Step 5

Then cut them into pieces about 1 cm wide and arrange them on a baking sheet. Bake again at 180 C for 10 minutes.

Notes

These cookies will keep for up to 2 weeks in a tin… if there are any left by then.
Here are cheesy Cantuccini!

Cantuccini