Best 5 Biscotti Toscani Recipes
In the heart of Tuscany, Italy, where rolling hills meet golden sunsets, lies a culinary treasure that has captivated taste buds for centuries: the Biscotti Toscani, also known as Cantucci. These twice-baked almond cookies are a delightful treat that embodies the essence of Italian baking. With their rustic charm and subtly sweet flavor, Biscotti Toscani are the perfect accompaniment to a steaming cup of coffee or a glass of Vin Santo, the traditional Tuscan dessert wine. Our collection of authentic Biscotti Toscani recipes offers a delightful journey through this classic Italian cookie's variations. From the traditional almond-studded Biscotti di Prato to the chocolate-dipped Biscotti al Cioccolato and the nutty Biscotti ai Pistacchi, each recipe captures the essence of Tuscany's culinary heritage. So, let's embark on a delicious adventure and discover the secrets of creating these timeless treats. Buon Appetito!
Here are our top 5 tried and tested recipes!
ALMOND BISCOTTI TOSCANI (GLUTEN-FREE)
I went to a gluten-free baking class and this was one of the featured recipes. I had never had biscotti before, so I don't really know how this compares. I liked it however. It was quite good dipped in my coffee and had just the right amount of crunch and sweetness. Makes a fair amount and supposedly keeps for a long time.
Provided by Andrew Mollmann
Categories Breakfast
Time 55m
Yield 33 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet.
- Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest.
- Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough.
- Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.
- Bake for 25 minutes until set and lightly browned.
- Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
- Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
- Remove from oven, flip slices over and bake an additional 5 minutes.
- Cool completely and store in tightly covered container.
BISCOTTI TOSCANI
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds.
- Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
- Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
- With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet.
- Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
- Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth.
- Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set.
- Store biscotti at room temperature in an airtight container.
BISCOTTI TOSCANI [230]
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
BISCOTTI TOSCANI RECIPE - (4.5/5)
Provided by MicheleP
Number Of Ingredients 13
Steps:
- Directions Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
BISCOTTI TOSCANI
These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino.
Provided by THEA
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 42
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
- Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
- With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
- Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
Nutrition Facts : Calories 84 calories, Carbohydrate 11.6 g, Cholesterol 12.7 mg, Fat 3.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Sugar 5.9 g
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your biscotti.
- Make sure your butter and eggs are at room temperature. This will help them combine more easily and create a smooth dough.
- Don't overmix the dough. Overmixing will make the biscotti tough.
- Chill the dough for at least 30 minutes before baking. This will help the biscotti hold their shape.
- Bake the biscotti until they are golden brown. This will ensure that they are cooked through.
- Let the biscotti cool completely before slicing. This will help them keep their shape.
- Store the biscotti in an airtight container at room temperature. They will keep for up to 2 weeks.
Conclusion:
Biscotti are a delicious and versatile cookie that can be enjoyed on their own or dipped in coffee or tea. They are also a great gift idea. With a little planning and effort, you can easily make delicious biscotti at home.
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