Biscotti cantuccini

Biscotti cantuccini

By
From
The Italian Baker
Makes
20

For us Italians there is always a good excuse to have food and wine together, and it is a solid tradition to match the right food with the right wine – a serious matter. These biscotti come from Tuscany and are well known all over the world, usually eaten at the end of a meal between dessert and coffee, and traditionally while sipping a velvety dessert wine called Vin Santo. In fact, in Chianti no meal ends without cantuccini e Vin Santo! Stored in an airtight tin or jar, they will last for over a month.

Ingredients

Quantity Ingredient
300g plain flour
1/2 teaspoon bicarbonate of soda
pinch salt
200g caster sugar
1 orange, zest finely grated
1 teaspoon aniseeds
4 eggs, lightly beaten
150g almonds

Method

  1. Preheat the oven to 190°C. Line a large baking sheet with baking parchment.
  2. Mix the flour and bicarbonate of soda together and place in a large bowl. Add the salt, sugar, orange zest, aniseeds and three quarters of the beaten eggs. Knead together to form a dough. If it seems too hard to work with, add a drop of room temperature milk.
  3. Knead the almonds into the dough to incorporate. Shape into a ball and cut into 3 pieces, then shape each piece into a log, each the same length. Place the logs on the baking sheet, leaving some space between them. Brush each log with the remaining beaten egg and bake for 15 minutes. Remove from the oven and, using a serrated knife, cut the logs at an angle (they will be piping hot, so be careful) into slices about 1 cm thick. You should get about 10 biscotti from each log. Place each cut slice flat on the same baking sheet, return to the oven and bake for a further 5 minutes.
  4. Remove from the oven and leave to cool.
Tags:
baking
cakes
biscuits
Italian
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