Best 2 Tuscan Biscotti Cantucci Recipes
In the heart of Tuscany, Italy, lies a delightful treat that has captivated taste buds for centuries: Tuscan Biscotti Cantucci. These twice-baked almond cookies, also known as Cantucci di Prato, are renowned for their crisp texture, rich flavor, and the perfect balance of sweetness and crunch. Originating in the city of Prato, Biscotti Cantucci have become an integral part of Tuscan cuisine, enjoyed during festive gatherings, as an afternoon snack, or as a delectable accompaniment to a cup of espresso. This article presents a collection of authentic Tuscan Biscotti Cantucci recipes, each offering unique variations on the classic cookie to tantalize your palate. From the traditional recipe to gluten-free, vegan, and chocolate-dipped versions, these recipes cater to diverse dietary preferences and tastes. Get ready to embark on a culinary journey through Tuscany as we delve into the art of crafting these irresistible biscotti.
Check out the recipes below so you can choose the best recipe for yourself!
TUSCAN BISCOTTI (CANTUCCI)
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
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 {ITALIAN ALMOND BISCOTTI}
Make these easy cantucci cookies, also know as crunchy almond biscotti, with only 4 main ingredients! They are perfect for dunking in coffee, tea or sweet Marsala Vine.
Provided by Italian Recipe Book
Categories Cookies
Number Of Ingredients 9
Steps:
- In a large bowl mix flour, sugar, salt and baking powder. Lightly beat the eggs and add to dry ingredients. Add vanilla extract and/or lemon zest. Work with your hands or standing mixer until crumbly dough forms.
- TIP: take a small piece of dough and try to roll it into a ball. If the dough comes together nicely and you're able to form a sticky small ball than you're on the right track (see notes).
- Add almonds and continue to knead until almonds are well combined with the dough.It's normal for almonds to fall out at first, as you continue kneading you'll be able incorporate all of them (and maybe even more, if you prefer).
- Divide the dough into 3 parts.Dust work surface lightly with flour. Roll each part into a thin log - about 2 inch (5 cm) thick and 10 inch (25 cm) long.Arrange logs on a baking sheet well apart from each other. They will puff in the oven (see images).
- Brush with ½ beaten egg.
- Bake in a preheated to 350 F (180C) oven. Bake for 25-30 minutes until lightly brown.
- Once out of the oven let cool for 10 minutes. Cut with a sharp knife slightly on the diafgonal into about ½ inch (1.5 cm) thick slices.
- Place cantucci cut side up back on the baking sheet.
- Bake for the second time at 350 F (180C) for another 10-15 minutes. Biscotti should not brown but dry a little bit. They will still be soft straigh out of the oven but with harden as they cool.
Tips:
- Use unsalted butter to control the amount of salt in the biscotti.
- Chill the dough for at least 30 minutes before slicing and baking. This will help the biscotti hold their shape.
- Slice the biscotti on a slight diagonal for a more rustic look.
- Bake the biscotti until they are golden brown and firm. This will ensure that they are crispy and flavorful.
- Let the biscotti cool completely before storing them in an airtight container. This will help them stay fresh for up to 2 weeks.
Conclusion:
Tuscan biscotti are a delicious and versatile treat that can be enjoyed on their own or dipped in coffee or tea. They are also a great gift for friends and family. With a few simple ingredients and a little bit of time, you can easily make these classic Italian cookies at home. So next time you're looking for a sweet treat, give Tuscan biscotti a try!
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