Original Italian Cantucci Biscuits Recipe | Almond Biscotti | How Tasty Channel
Cantucci are traditional almond Tuscany biscuits that contain all the genuine italian cooking love: fresh eggs, flour, almonds and honey. They're super easy to prepare! Cantucci have a crispy consistence, so the tradition says you have to dip them into the Vin Santo (Holy Wine), a sweet wine from Tuscany.
I can guarantee they're great on their own, without anything else!
You can keep them in a cookie can for weeks, so they're a great gift idea for Christmas.
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Ingredients:
Makes about 38 Cantucci
3 cups (450 g) All Purpose Flour
7/8 cup (200 g) Granulated White Sugar
1 tablespoon Honey
5 oz (150 g) Raw Unpeeled Almonds
3 eggs and 1 yolk
1-2 teaspoons vanilla paste (or vanilla extract)*
1 teaspoon baking powder
2 pinches of salt
* someone add vanilla and also other arome (orange zest ecc..), but the original Cantucci do not require many flavours since traditionally they're served with Holy Wine which is very tasteful.
So I prefer to cook them in the most traditional way, adding just a little vanille.
Directions:
In a big bowl combine the flour, the salt, the sugar and the baking powder.
In a medium size bowl whisk the eggs, the honey and the vanilla paste.
Make a dip in the center of the dry ingredients and add the eggs mix; start to combine using a spoon and in the end knead to form a slightly uniform dough. Add the unpeeled almonds.
Transfer the dought to a lightly floured surface and knead about 1 minute, or until the almonds will be weel combined in the center of the dough.
Divide the dough in two equal parts and roll them into two logs that are about 11 inch. (25 cm) long.
Place the logs on a baking sheet lined with parchment paper.
Whisk 1 yolk and 2 tablepoons of milk and brush the logs.
Bake in preheated oven at 350° F (180° C) for 20-25 minutes, until golden brown.
Let them cool for about 10 minutes. Cut diagonally into 0,5 inch. (1,5 cm) slices (be careful, the logs are still hot).
Place the cookies back on the bakink sheet lined with parchment paper and bake at 350° F (180° C) for 10 minutes.
You can store Cantucci for weeks in a cookie can.
Easy Almond Biscotti Recipe
A twice-baked biscotti biscuit goes great with a hot cup of coffee or tea--it's an easy way to start the day feeling like a real fancy-pants dude or dudette, especially if you're drinking your hot beverage out of a tiny cup with a tiny spoon to stir in your milk and a cloth napkin to wipe your very satisfied mouth. And there is zero butter or oil in this biscotti recipe, just a little rummy goodness. Print the complete recipe at
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Big-Ass Almond Biscotti
1 cup almond slices
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tsp vanilla extract
1 tsp almond extract
2 Tbsp rum
directions:
Preheat oven to 350 degrees F.
Toast almond slices--watch them, it only takes about 2 minutes to toast, just want a few to begin turning.
Combine flour, sugar, baking powder, salt then mix and set aside.
Whisk the eggs, rum and extracts until blended well.
Add the dry ingredients, including nuts, and mix until combined.
Dough will be sticky at this point.
Scrape the dough out onto a parchment lined sheet pan.
Quickly shape with wooden spoon into a long flat loaf.
Bake about 30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.
Slice loaf into 1/2 to 1 wide slices.
Lay the slices cut side down on the baking sheet and bake another 15-20 minutes.
Turn the slices over and bake 15 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack.
Cool completely before storing.
And that's it, man. Serve them up with some coffee or hot tea and you'll feel
like a real fancy-pants Italian lawyer.
Enjoy!
The music is by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:
Easy Jam by Kevin MacLeod is licensed under a CC Attribution 3.0.
Shot with Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.
Almond Biscotti Recipe without mixer - Chocolate dipped - The Anjums Cookbook - How to make biscotti
This is the only recipe you will need for Biscotti. Add any nut or dried fruit to make it your own. It is lovely to eat with a cup of coffee or tea. Enjoy !!!
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Recipe Ingredients:
whole Almonds - 1 cup
All-Purpose flour - 2 cups
Baking powder - 1 and 1/2 tsp
salt - 1/4 tsp
Anise seeds - 1/2 tsp
Unsalted butter - 1/3 cup
Granulated Sugar - 3/4 cup
almond extract - 1/4 tsp
Vanilla extract - 1 tsp
Video Edited using Inshot
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#biscotti #almondbiscotti #Theanjumscookbook
EASY Almond Biscotti Recipe ! By BakeLikeAPro
Almond Biscotti Recipe ! - Super Easy, Super Delicious !
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I'll show you how to make truly delicious biscotti in this recipe.
Biscotti are simply twice baked cookies. You bake them first as a log, then slice
them, then bake once again.
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Keto Almond Biscotti Recipe - Low Carb Italian Cookies - 2g Net Carbs (Easy Bake)
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Keto Biscotti is a low-carb almond flour cookie recipe that is easy to make and tastes delicious.
Full recipe:
Keto Almond Biscotti Ingredients
9 ounces of Almond Flour
1 cup of Almonds, whole, skin on
½ cup of Erythritol
1 ½ teaspoons of Baking Powder
¼ teaspoon of Xanthan Gum
Pinch of Salt
3 large Eggs
1 tablespoon of Unsalted Butter, melted
2 teaspoons of Vanilla Essence
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Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
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