Cantucci – Italian Biscotti
When you think of Italy, your mind might drift to sprawling vineyards, rustic landscapes, and of course, delicious food. Among the treasures of Italian cuisine lies a delightful treat that’s perfect for dunking in coffee or savoring with a glass of Vin Santo. Cantucci, also known as Italian biscotti, are twice-baked cookies that are crunchy, nutty, and downright addictive. In this article, I will guide you through the process of making these delightful treats at home, ensuring that each bite transports you to a quaint café in Tuscany.
Why This Recipe Belongs in Your Rotation
Cantucci – Italian Biscotti are not just any cookies; they are a culinary tradition steeped in history. This recipe is not only simple but also incredibly versatile. The combination of zesty orange and lemon zest paired with the richness of almonds creates a beautiful balance of flavors. They are perfect for various occasions, from holiday gatherings to quiet evenings at home. Plus, they store beautifully, making them an excellent make-ahead treat for your busy weeks.
Ingredient Checklist
- 275 grams all-purpose flour
- 145 grams granulated sugar
- 130 grams unpeeled almonds
- 2 eggs
- Zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 egg yolk beaten with a little water
Equipment at a Glance
- Mixing bowl – for combining your ingredients.
- Baking sheet – to bake your cantucci.
- Silicone baking mat or parchment paper – for easy cleanup.
- Sharp knife – for slicing your biscotti.
- Oven – to bake your delicious creations.
Cantucci – Italian Biscotti in Steps
Step 1: Preheat Your Oven
Preheat your oven to 170°C (340°F). This temperature is perfect for achieving that golden-brown crust on your biscotti.
Step 2: Prepare the Almonds
Toast the unpeeled almonds on a baking sheet for about 10 minutes until they are slightly golden and fragrant. This step enhances their flavor and adds a wonderful crunch to your Cantucci – Italian Biscotti.
Step 3: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This step ensures even distribution of the leavening agent.
Step 4: Combine the Wet Ingredients
In another bowl, beat the eggs together with the granulated sugar until the mixture becomes pale and slightly frothy. Then, fold in the zests of the orange and lemon, infusing the dough with vibrant citrus flavor.
Step 5: Bring it All Together
Gradually add the dry mixture to the wet mixture, stirring until just combined. Then, gently fold in the toasted almonds, ensuring they are evenly distributed throughout the dough.
Step 6: Shape the Dough
On a lightly floured surface, divide the dough into two equal portions. Shape each into a log about 30 cm long and place them on your baking sheet lined with parchment paper. Leave space between the logs as they will expand while baking.
Step 7: Bake the Logs
Brush the tops of the logs with the beaten egg yolk mixture for a shiny finish. Bake in the preheated oven for about 25 minutes, or until they are lightly golden and firm to the touch.
Step 8: Slice and Second Bake
Remove the logs from the oven and let them cool for about 10 minutes. Once cooled, use a sharp knife to slice the logs diagonally into 1.5 cm thick pieces. Arrange the slices cut-side down on the baking sheet and return them to the oven for an additional 10-15 minutes until they are crisp and golden.
Step 9: Cool and Enjoy
Allow the Cantucci – Italian Biscotti to cool completely on a wire rack. Once cooled, they are ready to be enjoyed.
Seasonal Adaptations
- For a festive twist, add 1 teaspoon of cinnamon or ginger to the dough during the mixing process.
- In the fall, swap the almonds for pecans or hazelnuts for a different flavor profile.
- During the holiday season, incorporate dried cranberries or chocolate chips for added sweetness.
- For a summer twist, add dried cherries or lemon zest for a refreshing flavor.
What Could Go Wrong
- If your dough is too sticky, add a bit more flour, but be careful not to overdo it, as this can lead to tough biscotti.
- For overly hard biscotti, reduce the second baking time. You want them crispy but not rock-hard.
- If the dough is too dry, a splash of water or an extra egg can help bring it together.
- Ensure your oven is preheated properly; uneven baking can result in biscotti that are undercooked in the middle.
Cooling, Storing & Rewarming
Once your Cantucci – Italian Biscotti have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to two weeks, but I doubt they will last that long! If you want to enjoy them warm, simply pop them in the oven for a few minutes to regain their crispiness.
Ask the Chef
Can I use other nuts instead of almonds?
Absolutely! While traditional Cantucci – Italian Biscotti use almonds, you can experiment with walnuts, pecans, or hazelnuts for different flavors and textures.
How do I know when the biscotti are done baking?
Your Cantucci should be golden brown on the outside and firm to the touch. They will continue to harden slightly as they cool, so a little softness is okay when you take them out of the oven.
Can I freeze these biscotti?
Yes! Cantucci freeze exceptionally well. Just make sure to store them in an airtight container or freezer bag. They can be frozen for up to three months. Allow them to thaw at room temperature before enjoying.
What can I serve with Cantucci – Italian Biscotti?
These delightful treats pair wonderfully with coffee, tea, or sweet dessert wines like Vin Santo. They also make a lovely addition to a cheese board or dessert platter.
In Closing
Making Cantucci – Italian Biscotti at home is an enjoyable and satisfying experience that captures the essence of Italian baking. With simple ingredients and straightforward steps, you can create a delicious treat that is perfect for sharing or indulging in yourself. Whether you stick to the classic almond version or experiment with seasonal adaptations, these biscotti will surely become a staple in your kitchen. So gather your ingredients, preheat the oven, and let the aroma of freshly baked Cantucci transport you to Italy, one bite at a time. Happy baking!
Cantucci - Italian Biscotti
Ingredients
Equipment
Method
- Preheat your oven to 170°C (340°F).
- Toast the unpeeled almonds on a baking sheet for about 10 minutes until slightly golden and fragrant.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- In another bowl, beat the eggs with the granulated sugar until pale and slightly frothy. Fold in the zests of orange and lemon.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the toasted almonds.
- On a lightly floured surface, divide the dough into two equal portions and shape each into a log about 30 cm long.
- Brush the tops of the logs with the beaten egg yolk mixture and bake for about 25 minutes until golden and firm.
- Remove from the oven and let cool for 10 minutes. Slice the logs diagonally into 1.5 cm thick pieces and arrange cut-side down on the baking sheet.
- Return to the oven for an additional 10-15 minutes until crisp and golden.
- Allow to cool completely on a wire rack before enjoying.
Notes
- Store cooled Cantucci in an airtight container at room temperature for up to two weeks.
- For a festive twist, add 1 teaspoon of cinnamon or ginger to the dough.
- Experiment with different nuts like pecans or hazelnuts for varied flavors.
