Best 2 Cantucci Biscotti Recipes

**Cantucci Biscotti: A Delightful Italian Treat**

Cantucci biscotti, also known as biscotti di Prato, are a traditional Italian cookie that originated in the city of Prato, Tuscany. These twice-baked cookies are characterized by their oblong shape, golden-brown color, and a delightful crunch. Made with simple ingredients like flour, sugar, eggs, and nuts, cantucci biscotti are a versatile treat that can be enjoyed on their own or dipped in a warm beverage like coffee, tea, or Vin Santo. This article presents two delectable recipes for cantucci biscotti: a classic version and a chocolate variation. Both recipes offer step-by-step instructions, helpful tips, and beautiful photographs to guide you through the baking process. Whether you're a seasoned baker or a novice in the kitchen, these recipes will enable you to create authentic and delicious cantucci biscotti that will impress your family and friends.

Let's cook with our recipes!

TUSCAN BISCOTTI (CANTUCCI)

Tuscan Biscotti (Cantucci) image

Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

Ingredients

2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, plus 1 lightly beaten large egg white
1 1/4 cups granulated sugar
Finely grated zest of 1 orange
1 teaspoon pure vanilla extract
1 cup raw almonds, lightly toasted and roughly chopped
1 cup pistachios, lightly toasted
1 cup dried apricots, chopped
3/4 cup dried cherries, chopped
2 tablespoons coarse sanding sugar
2 tablespoons coarse sanding sugar

Steps:

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

CANTUCCI BISCOTTI

Cantucci Biscotti image

These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.

Provided by Rosina

Categories World Cuisine Recipes European Italian

Yield 36

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
6 eggs
¼ cup hazelnut liqueur
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups hazelnuts - toasted, skinned and coarsely chopped

Steps:

Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.
Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 39.2 mg, Sugar 12.3 g

Tips:

Use high-quality ingredients. This will make a big difference in the final flavor of your biscotti.
Don't overmix the dough. Overmixing will make the biscotti tough.
Chill the dough before baking. This will help the biscotti hold their shape.
Bake the biscotti until they are golden brown. Underbaked biscotti will be soft and chewy, while overbaked biscotti will be hard and dry.
Slice the biscotti while they are still warm. This will make it easier to get clean, even slices.
Store the biscotti in an airtight container. This will help them stay fresh for up to 2 weeks.

Conclusion:

Cantucci biscotti are a delicious and easy-to-make Italian cookie. They are perfect for dipping in coffee or tea. Follow these tips for making perfect cantucci biscotti every time.