These simple flavored crunchy Tuscan almond biscotti are meant to be dunked in vin santo, an amber-colored Italian dessert wine.
We have s simple recipe here. You start by sifting together some flour, baking powder, baking soda and salt into a bowl.
can I let you in on a little secret?
Lievito Pane Degli Angeli
simply use one packet instead of adding baking powder and soda
then sit back and enjoy the aromas that overwhelm your kitchen
Next, crack some eggs, add a little sugar and beat until light and foamy. Go ahead and use a whisk or a sturdy wooden spoon if you like too … I personally love, I mean REALLY love, my KitchenAid. Just be careful not to over beat the eggs.
Oh, don’t forget to add some orange zest and vanilla. I have used lemon zest in the past but will not advice you to go for it. And please do use pure vanilla extract, vanilla seeds or vanilla bean paste; it makes a world of difference.
Fold in dry ingredient then stir in almonds. NOW is a good time to grab that wooden spoon or put on a pair of vinyl gloves and give your fingers a workout.
Just in case you are wondering, a printable recipe with exact measurements is included at the end of the post.
Divide batter into two for regular sized biscotti or into four to make cute bite-sized Tuscan almond biscotti. Shape into smooth logs and place onto a buttered and floured sheet pan. You can use parchment paper, non-stick foil or Silpat.
Preheat oven to 325°F and bake for 30 minutes until lightly golden and firm. Remove and let cool slightly, about 10-20 minutes. Meanwhile, reduce oven temperature to 275°F.
Using a sharp serrated knife, cut logs diagonally and arrange standing up. Bake for another 30 minutes until lightly toasted before placing them onto a cooling rack.
Et Voilà !
At the end of the day
you have your Tuscan almond biscotti,
or Cantucci di Prato as they are locally known,
ready for dunking.
TUSCAN ALMOND BISCOTTI RECIPE, CANTUCCI DI PRATO
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
4 large eggs
¾ cup sugar
1 tsp orange zest
1 ½ tsp vanilla extract
1 cup toasted almonds, coarsely chopped
Preheat oven to 325F. Butter and flour a baking sheet. Sift flour, baking powder, baking soda and salt; set aside. Beat eggs and sugar until light and foamy. Beat in zest and vanilla. Add in dry ingredients. Stir in almonds. Shape into two 14”x2” logs (or into four logs for mini biscotti) and then smooth tops and sides using a rubber spatula. Bake @325F about 30 min until firm and golden. Remove logs from oven and let cool 10-20 min. Reduce oven temp to 275F. Cut diagonally into 1/2” slices and arrange standing apart on baking sheet. Bake @275F about 30 min until lightly toasted. Cool on wire racks. source: recipe by Michele Scicolone photo © Christine Bedrossian for atelierchristine.com