Biscotti - Cantucci - Italian Almond Cookies These cookies are baked twice Cantucci vin Santo is a classic Italian Desert - Cantucci is how you say biscotti in Italian Cantucci with a sweet desert wine - Cantucci vin Santo is a great way to end a meal :) 3 large Eggs 1 Cup Sugar 3/4 Cup Whole Almonds 2 oz Minced Candied/Crystallized Ginger (Optional) 1 1/2 T Anise Seeds 1 1/2 T Vanilla 1/2 Cup Melted Butter Beat eggs with sugar, then add remaining ingredients. Gradually add 2 teaspoons Baking Powder 3 Cups Flour Cover two low-sided cookie sheets with foil. Divide dough into 2 equal amounts. Shape each lump into a log almost as long as the cookie sheet, flattening it with finger pressure. Bake at 350 until golden (the color of the crust of Wonder breads). Remove from oven, let cook enough to touch and with the longest very sharp knife you have, cut crosswise (or diagonal) into 1/2 in slices. Lower oven to 300 - (convection-if you have it.) Separate slices on cookie sheet so insides of slices are not touching, return to oven until dry, about 20 minutes. Let cool. They keep pretty well in zip lock bags and can be frozen for biscotti emergencies
Biscotti - Cantucci - Italian Almond Cookies
These cookies are baked twice
Cantucci vin Santo is a classic Italian Desert - Cantucci is how you say biscotti in Italian
Cantucci with a sweet desert wine - Cantucci vin Santo is a great way to end a meal :)
3 large Eggs
1 Cup Sugar
3/4 Cup Whole Almonds
2 oz Minced Candied/Crystallized Ginger (Optional)
1 1/2 T Anise Seeds
1 1/2 T Vanilla
1/2 Cup Melted Butter
Beat eggs with sugar, then add remaining ingredients.
Gradually add
2 teaspoons Baking Powder
3 Cups Flour
Cover two low-sided cookie sheets with foil.
Divide dough into 2 equal amounts. Shape each lump into a log almost as long as the cookie sheet, flattening it with finger pressure.
Bake at 350 until golden (the color of the crust of Wonder breads).
Remove from oven, let cook enough to touch and with the longest very sharp knife you have, cut crosswise (or diagonal) into 1/2 in slices.
Lower oven to 300 - (convection-if you have it.)
Separate slices on cookie sheet so insides of slices are not touching, return to oven until dry, about 20 minutes.
Let cool. They keep pretty well in zip lock bags and can be frozen for biscotti emergencies