Angela's Italian Recipe for Tuscan Almond Biscotti

Tuscan Almond Biscotti
(Cantucci)


Biscotti in Italian means cooked twice, just the way these cookies are prepared. The word was later extended as a generic word for any kind of cookie.


Ingredients:

2 cups (280 grams) flour 2/3 cup (130 grams) sugar Pinch of salt 1 teaspoon baking powder 3 eggs and 1 for egg wash 1 teaspoon vanilla 3/4 cup (75 grams) whole almonds

Directions:

Combine the dry ingredients; flour, sugar, salt and baking powder in a bowl.

Form a hole in the center.

Add the vanilla to the 3 eggs, beat lightly and add them to the flour.

Mix thoroughly with a spoon or spatula.

Knead briefly with your hands, first in the bowl and then on a lightly floured surface, until they form a smooth dough. Set aside the dough for about 2 minutes.

Preheat oven to 350° F (175° C).

Flatten the dough to approximately 3/8 inch (1 cm) thick.

Spread the almonds uniformly on top of the dough.

Fold the dough on itself several times and knead briefly until the almonds are uniformly distributed within the dough.

Divide the dough into 3 pieces and form 3 cylinders approximately 12 inches (30 cm) long.

Place the cylinders on a cookie pan covered with parchment paper and flatten them slightly.

Prepare the egg wash by beating the egg with a pinch of salt.

Brush the egg wash on the dough.

Bake for approximately 30 minutes until the surface is golden but the dough is still soft.

Remove from the oven; cut in slices diagonally, approximately 3/8 inch (1 cm) thick.

Place the slices back on the pan, and bake for approximately 15 more minutes.

Note: The cookies should be served with sweet Tuscan Vinsanto wine for dipping.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables