Enjoy the crunch and flavor of Classic Cantuccini, also known as Almond Biscotti, which are twice-baked for that perfect crisp texture. They’re an ideal companion to your favorite coffee or tea.
Ingredients:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 2 tablespoons butter, at room temperature
- 1 cup whole roasted almonds
- 1/4 cup blanched almond slices
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1-2 tablespoons maple syrup
Instructions:
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, and baking powder.
- Add the butter, vanilla extract, eggs, and maple syrup to the dry ingredients. Stir until a sticky dough forms. Fold in the whole almonds and almond slices until well distributed.
- Chill the dough for 30 minutes in the refrigerator to make it easier to handle.
- Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a log about 25cm (10 inches) long.
- Arrange the logs on the baking sheet, spaced apart, and flatten them slightly.
- Bake for 15 minutes or until the logs are lightly golden.
- Remove from the oven and let them cool just enough to handle. Reduce the oven temperature to 180°C (355°F).
- Slice the logs diagonally into 1cm (0.4 inch) thick slices using a serrated knife.
- Lay the slices cut-side up back on the baking sheet. Return to the oven and bake for an additional 10 minutes, or until they are dry and golden.
- Let the Cantuccini cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Classic Cantuccini are delightful for dipping and are a timeless treat that’s sure to please any crowd. Store them in an airtight container to maintain their crispness. Buon appetito! 🍪👩🏻🍳
