According to Dorie Greenspan, Cantuccini is the true name for what we think of as biscotti. All Italian cookies are called biscotti (biscuits), but these are the "official" twice baked cookies that are super crunchy and dunked in wine, coffee, or tea.
Mr. Kitchen, who is used to something always in the oven in this house, even made a comment about how good the house smelled when these were baking. The combination of cinnamon and almond is amazing.
This is my first attempt at making biscotti, and all I can say is, "wow." If you make these, you'll never buy biscotti again. I like the fact that they are smaller and thinner than the biscotti you typically find in coffee houses. Way better for dunking!
This week, the Tuesdays with Dorie group is baking Cantuccini, a recipe by Nick Malgieri. This is another recipe from the book Baking with Julia: Savor the Joys of Baking with America's Best Bakers.
This recipe is super easy. You can do the first bake in advance and slice and bake the cookies the second time the next day, or even several days in advance. How convenient is that?
2 C (9.5 ounces) all purpose flour
3/4 C sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 C unblanched whole almonds
3 large eggs
2 tsp vanilla extract
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the dry ingredients together in a large bowl.
- Whisk the eggs and and vanilla together and pour over the dry ingredients.
- With your hands, mix the ingredients together until fully incorporated.
- Lightly flour a work surface, and knead the dough for about 3 minutes.
- Divide the dough in half and roll each half into a 12 inch log.
- Move the logs to the baking sheet and press them down to 2 inch wide by 1 inch high crescents.
- Bake for 30 minutes.
- Slide the logs, parchment and all, onto cooling racks. Let cool completely. (If you are not planning on making the cantuccini the same day, wrap the logs in plastic wrap to keep them fresh until baking time).
- When you are ready to bake the cantuccini, line two baking sheets with parchment, and preheat the oven to 350 degrees F.
- With a very sharp serrated knife, slice each log into 1/4 inch thick slices.
- Place them on the baking sheets and bake for 15 minutes. Cool on the pans.
- Store in an airtight container for up to a month.