ALMOND BISCOTTI | The BEST Recipe for CANTUCCI TOSCANI by An ITALIAN PASTRY CHEF
New recipe, Almond biscotti, or more precisely Cantucci (yes in italian we don't call them biscotti!!!) this is the best recipe you can find for the famous cantucci toscani, if you like the almond biscotti recipe from Ana Olson you will love this one more (not an offense, i love Ana Olson)
I'm Daniele and i'm a Italian pastry chef!
let's start this recipe!!! Italian biscotti here we are
Ingredients for Almond Biscotti | cantucci toscani:
500GR Flour
200GR Eggs (4)
350GR Caster sugar
180GR Butter
250GR Almond Skin on
1GR Salt
4GR Baking powder
Le attrezzature usate in questo video sono:
- bowls acciaio:
- chopping board :
- silicon spatula marisa:
- tarocco pasticceria:
- mixing machine kenwood:
00:00 - introduzione
00:33 - preparazione cantucci
03:30 - dressaggio cantucci
04:37 - cottura cantucci
05:00- taglio cantucci
05:31- tostatura cantucci
06:05 - cantucci pronti!
06:29 - scheda ingredienti
I prodotti freschi come latticini e derivati usati in questo video sono della Frascheri SPA ( )
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Biscotti with Almonds -Cantucci di Prato
Biscotti with almonds ingredients:
7 Cups all-purpose flour (1 kilo)
3 1/2 cups granulated sugar (700 grams)
6 Whole Eggs
4 Egg yolks
2 Tbsp Honey
1 Cup Extra Virgin Olive Oil (200ml)
1/4 Tsp salt
3 1/2 Tsp baking powder (15 grams)
Zest of a large orange or 2 smaller ones
3 1/2 cups whole almonds (500 grams)
The Oven should pre-heat to 365°F (185°C)
2nd Bake 6-8 minutes at 365°F (185°C)
Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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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.
Italian baking biscotti. Biscotti Like an Italian Biscotti di Prato
#food #recipes #cookies #slowliving #Italian #ItalianCooking #baking
Italian baking biscotti Biscotti Like an Italian | Biscotti di Prato, Tuscany
History of the Biscotti Cookie
“The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, MOST importantly, resistant to mold
Though more modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times.
The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners.
Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—some even boasted that they would be edible for centuries.
Biscotti were a staple of the diet of the Roman Legions. After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others.
The people did their best to survive; there was no culinary development. But with the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). Right? Stay with Me as I show you how to make a traditional the Italian baking Biscotti.
Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. Cantucci Di Prato: Tuscan Biscotti Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato. There, the cookies were—and still are—known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany
This is a very Traditional Italian Cookie Recipe from Tuscany. Biscotti Di Prato. BISCOTTI with ALMONDS & DRIED FRUIT is scrolling at the end of this video. ENJOY! Please Subscribe to my YOUTUBE channel. Here is the written recipe for YOU!
BISCOTTI with ALMONDS & DRIED FRUIT
4 extra large eggs room temperature
1 cup sugar, white
1 cup brown sugar
6 oz butter, room temperature
1 tsp Pure vanilla extract
1 tsp almond extract
1 Lemon zest & juice 1/2
1 cup sliced almonds, unsalted
1 cup chopped mixed dried fruit
figs, dried cherries (optional)
1 Tbsp baking powder
1 tsp baking soda
4½ - 5 cups all purpose flour (initial 2 1/2 cups first—(remaining flour gets added toward the end)
**Reminder Biscotti di Prato are a Twiced Baked Biscotti Cookie**
Preheat 375 first baking between 17-22 minutes
Mix the first 6 ingredients together using electric mixer on low for two and half minutes. Then add lemon zest and incorporate by hand using trusty wooden spoon. Next add juice half lemon. Then stir in dried fruits & nuts (both optional) set bowl aside.
In a separate mixing bowl sift 2 1/2 cups flour with baking powder and baking soda.
Using trusty wooden spoon. Mix sifted flour into the wet batter ingredients slowly in thirds. I always use a wooden spoon. This is WORK miei amici. (translates: my friends)
Once the first portion of the flour is incorporated it is now time to add remaining flour once again slowly. Mix until dough is stiff clean sides of bowl & spoon using silicone spatula .
Roll dough out onto parchment lined cookie sheet and make your biscotti logs (see video - also this recipe will be scrolling at the end of the video) this recipe made 3 biscotti logs also known as 50-60 biscotti cookies.
Bake Biscotti logs on 375 between 17-22 minutes until lightly golden brown on bottom. Try NOT to open oven door until like 13 -15 min check on them
Cut (while still slightly warm) gently on the diagonal consult with A CHEF CALLED RHONDA’s Italian Baking Biscotti Video and learn exactly the technique on how to shape the biscotti log and how to cut biscotti cookies.
Once you have cut your biscotti cookies it is time to bake them yet again on your already reduced oven between 6-8 minutes until to a tasty golden color. on parchment lined pan.
Reduce Oven temperature to 350 toast til dry
Bake another 6-8 minutes until golden toasty
Please comment down below with questions. Please hit the like button. Ciao tutti!
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Cantucci toscani con le mandorle - Ricetta originale Biscotti di Prato
Oggi vi propongo i cantucci toscani con le mandorle. Questi biscotti della tradizione toscana conosciuti anche come Biscotti di Prato, di solito vengono serviti per accompagnare del buon Vin santo o Vin brulè. Da noi, in Sicilia, si consumano anche per accompagnare un bel bicchiere di passito di Pantelleria. Sono friabili e ricchi di mandorle intere che vengono aggiunte all'impasto che è leggermente agrumato per via della presenza di un po' di scorza di limone. Una volta preparati se conservati in un contenitore ermetico, possono rimanere freschi anche per un mese. Per preparare i cantucci toscani ci serviranno i seguenti ingredienti:
- 3 uova
- 200g zucchero
- 100g burro morbido
- Scorza di limone
- 9g ammoniaca per dolci
- 500g farina 00
- 300g mandorle
Poi andranno cotti con forno ventilato a 170° per 30 minuti, a questo punto si sfornano e si tagliano quando ancora sono caldi per poi essere nuovamente infornati per altri 10 minuti alla stessa temperatura.
E voi conoscevate i cantucci toscani? fatemelo sapere qui giù nei commenti. Noi ci vediamo alla prossima video ricetta. Ciao
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