Easy Biscotti (no eggs)
⭐️ Get Recipe:
You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.
The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
⭐️ Ingredients
Wet ingredients
⅓ cup almond milk or other milk
⅓ cup vegetable oil any, as long as it's neutral
½ cup sugar
¼ cup powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest optional
1 teaspoon vanilla extract
Dry ingredients
¾ cup almonds
1½ teaspoon baking powder
2 cups all-purpose flour
1 pinch salt
❤️ Nico & Louise
Theplantbasedschool.com
How to Make Biscotti | Almond Biscotti | Biscitti Recipe | Dried Fruit Biscotti Recipe
Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice-cooked), known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name cantuccini. These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.
The confusion on the name may have been born from the fact that on the old sign (still present) of Biscottificio Antonio Mattei, the leading manufacturer of biscuits of Prato, is written just below the name of the shop: Manufacturers of cantuccini, which at the time were one of the major products of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name cantuccini with the biscuitstypical of Sardegna and Sicily.
Following rediscovery of the original recipe by Prato pastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning a special mention.
The mixture is composed exclusively of flour, sugar, eggs, pine nuts; and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are.
Traditionally in Italy, biscotti di Prato are sold together with another sweet speciality of Prato, the bruttiboni. Served after dessert, they are usually combined with orange juice.
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.
Cantuccini - Italian Almond biscotti
Dudu Outmezgine Cantuccini
Enjoy!
Traditional Tuscan Recipes: Cantucci
The almond biscuits from Prato are called either biscotti or cantucci.
Bis-cotto, literally in Italian cooked again, reveals how it is actually made: it is baked twice. They are a favourite sweet treat to end a meal, either on their own or dunked in a little glass of vinsanto.
Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits
Recipe:
Biscotti means twice baked and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.