Cantucci
Tuscan twice-baked almond biscotti — crispy, dry, and perfect for dipping in Vin Santo or coffee.
ItalianVegetarianEasy40 minBy Northstar
Ingredients
Servings
48
- 4 0.5 cup all-purpose flour
- 1 0.5 cup caster sugar
- 3 tsp baking powder
- 0.5 tsp salt
- 4 whole eggs
- 2 whole egg yolks
- 8 oz chopped almonds, unblanched
- 2 whole egg yolks (for glaze) mixed with a little milk
Instructions
- 1
Preheat oven to 450°F. Mix flour, sugar, baking powder, salt, whole eggs, and 2 yolks together until smooth.
- 2
Knead chopped almonds into the dough. Divide into 8 parts and shape each into a cigar-shaped log.
- 3
Flour a baking sheet, place logs on it with room between them. Brush with egg-yolk glaze. Bake for 20 minutes.
- 4
Remove from oven and while still warm, cut diagonally into 1/2-inch slices. Return to oven for 10-15 more minutes until lightly toasted and dry. Cool on a rack.
Tags
italianvegetariantuscanalmondsdessertbiscottitwice-baked