Make Biscotti Like An Italian: Authentic Tuscan cantucci recipe
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- Опубликовано: 28 июл 2024
- You’ll need to twice bake these Tuscan almond biscotti but don’t let that scare you! This recipe is as easy as it is authentic. The name biscotti actually means baked again, however, the actual name of these in Tuscany where the recipe originates is cantucci. It literally means the end of a loaf of bread.
These are a great treat to have alongside your morning coffee or with a glass of sweet vin santo as an after-dinner dessert. Since they are twice-baked, they can store for weeks. If they make it that long!
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Serves 10 as a snack
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Ingredients:
280 grams of 00 or cake flour
180 grams of almonds
150 grams of sugar
2 eggs beaten
1 tablespoon of orange zest (Optional)
1 teaspoon of baking powder
¼ teaspoon of almond extract
Pinch of salt
Preparation:
Preheat an oven to 350°F or 180 °C.
Beat the eggs in a large bowl and add the sugar, zest, and almond extract. Make sure the mixture is well mixed but it doesn’t need to be creamed.
Once everything is incorporated, add the flour, baking powder and salt. Mixx this well until it is homogenous and all the flour is incorporated intot he mixture. The bowl should be clean on the sides but be careful not to overmix it. Add the almonds and mix again.
Roll out the mixture into two logs about two inches thick. Put them on a cookie sheet lined with parchment paper and onto the middle rack of the oven.
Bake for 18 to 20 minutes or until the middle looks as though there are no raw bits. Remove from the oven and let cool enough to be able to handle. Slice the loaves into slices roughly ½ inches thick.
Place slices on their sides and put them back onto the cookie sheet. Place the pan back into the oven and let them cook again for 4 to 5 minutes. Remove them from the oven and let them cool to room temperature before eating. Store them in a sealable cookie jar for up to 3 weeks. 
Хобби
What an easy recipe to make biscotti no mess and no stickiness. I like that the dough can be rolled out and not spoon it on the cookie sheet. I can’t wait to make them.
I have watched other videos where they add butter. I was wondering about that because recipes that include butter or oil are intended to make things moist. Biscotti is somewhat the opposite. You want it more dry and firm. Glad I came across your video. I'll be making this. Thank you!
Thank you for showing us this recipe.
Amazing! Thank you so much for the recipe! I will try it soon 🙏✨
Thank you for your amazing recipe!!!!
Amazing !
can't wait to make them
Очень вкусные!!! Для меня самые самые!!! И мужу понравились!!!
Great Tutorial!
Thank you for sharing your knowledge and talent!
Gratings from Edith, Singapore 🌹🌹🌹
Thanks! I just wants to try this recipe: hope I can make good biscotti: cause they are my favorite ever Cookes❤️💚 I love b🙏 thank you!💚
This biscottis look very good. I’ll definitely give this recipe a try
They're so easy and so delicious. Let me know how they turn out!
came out great cant stop eating them
Oh fantastic! I'm so glad you made them and they came out how you expected. I know what you mean about eating them like chips. They don't last long after you make them.
Great recipe, thank you! Just wondering with Easter almost upon us I was hoping that you’d have a recipe for pastiera, the wheat pie made at Easter. Thank you!
Buon Appetito!❤
looks so good! can't wait to try! thanks for sharing :)
Thanks for the support!
I notice you don't use oil or butter. I made this recipe and the biscuits were like rock cakes should Using oil or butter help?
These taste lovely and so easy to make...spread a little nutella on for an extra treat!!!!
These were excellent. Just what I was looking for. I have done 2 other recipes with butter and oil and I didn't care for them so much. This is my new go to recipe for Cantucci. Thank you
I did not see butter in this recipe, isn’t?
BUTTER ????
There is a recipe for this. You just click ..more & you will find it.😊
Could you please have North American measurements such as (cups, ounces, etc) wonderful recipe.👍
Delicious good 👍😋👌🇺🇸🇦🇫
Delecious
I wanted to try out this recipe but its not available in the description box. Any suggestions how I can get the recipe?
When steeped in coffee does it become soft? Thanks for the recipe, I'll give it a try
Yes, they soften up when you dip them in coffee.
Can anyone else put recipe up pls
🧡
Hi the web page is not opening for the instructions to see how much sugar, flour etc. Would you add them here. Thank you.
Hi. A few details. I followed your recipe and used cake flour. I weighed everything as you showed. My dough was a LOT stiffer and not nearly as soft and moist as yours. I got 2 12" by 3/4" flattened logs into the oven now. So I'm hoping the differences seen pre-bake do not alter the differences noted above.
It could be two things that I can think of off the top of my head. Did you knead the dough when you made it? This can cause the dough to get stiff as the gluten gets worked. The other thing is maybe you overcooked during the prebake phase. Slice it up before it hardens and you should still have decent cantucci as a result.
@@actuallyitalian I used the spatula to mix but the dough itself was stiff and required my hands to get the mix cohesive, but not overly done. They are not out of the oven as yet for its prebake.
So they are done. They have great scent and could be an almost great cookie, but do have a too much cake flour taste. Maybe the 00 flour would be better. I'll retry with that suggestion.
I had same results. My biscuits were hard.
I have seen other biscotti recipes that have butter or oil.
Iam going to try them. .
@@NardeBanks
That happened to me the biscuits turned out dry and hard . Iam going to try a different recipe for biscotti next time . There are others that use either butter oil in the recipe
Can you write the engredients
Recipe please ingredients
Where r the ingredients
Without oil or butter?
Yes, there's neither in this recipe.
Where is the receipt …CAN NOT FIND IT
Mine turned out like rock cakes
Some other recipe suggest using 1/2 cup vegetable oil .
What do you think about using oil that should make softer?
These ones are supposed to be hard like that. They are meant to be dipped in coffee or sweet dessert wine. The ones with oil will be softer but that is not what this recipe was about.
Is there a difference between, CANTUCCI, BISCOTTI and CANTUCCINI?
Cantuccini are just small cantucci. Biscotti can be done in a variety of ways but essentially they are mostly the same. Some can be soft, however.
@@actuallyitalian ok thanks a lot !
@@aris1956 thank you! Very informative 👍🏾
Hi, an Italian teacher here. It must be kept in mind that in Italian the term “Biscotti” includes an entire family of Biscotti (cookies). Cantucci are simply a type of Biscotti. Any type can have its own name, but in Italian in general the term Biscotti is a generic term for all types. A bit like saying “Pasta”. Pasta is also a generic term and then there are as you know various types of pasta and each type has its own name.
@@Drewrykitchen. You're welcome, it was a pleasure ! Greetings from Italy. 👋
Nice Wow....... Why didn't you write the ingredients? 😢
You don't use oil or butter in this recipe I've made it the biscuits were like rocks.
Should I use some oil or butter?
They are supposed to be hard like that since they are meant to be dipped in coffee or sweet wine. You can use butter or oil but that is a different recipe.
@@actuallyitalian
thanks for your reply.
The link to the recipe doesn't work.
Sorry I am having some problems with hosting.
@@actuallyitalian
I've tried it earlier and really like your recipe! Thank you! Sorry, but Is it possible to publish the recipe here?
you had me until you told me you put sugar in your coffee, let alone 2
If the Biscotti didn't turn out right then I won't even try it because the Almonds are expensive and I'm a poor person so I can't try a recipe that my ingredients will end up in the trash can.
Can't download recipe, your certificate is expired.
Same
Just hate it when the author knowingly doesn’t give the full recipe.