Cantucci biscotti
Prep Time:
60 minutes
Serves:
Level:
30
Easy
Category:
Dessert
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About the Recipe
Cantucci are the twice-baked Tuscan almond biscuits meant for dunking. Orange zest and Marsala give them character, and the double bake gives them crunch without drying them out. You shape the dough into logs, bake until just set, then slice on the diagonal and return to the oven to crisp. The result is hard enough to hold up to coffee or Vin Santo without falling apart, but still grain-forward and not teeth-breaking.
Ingredients
· 100g eggs (about 2 medium)
· 180g caster sugar
· 265g tipo 00 flour
· 110g blanched almonds
· 10g Marsala
· Zest of half orange
· 30g butter, at room temperature
· 0.5g baking powder (half teaspoon)
· 1 pinch salt
· 1 egg yolk, for brushing
Preparation
· Cream the sugar and eggs together in a bowl until pale.
· Add the salt and mix through. Combine the flour and ammonia, then add to the egg mixture.
· Knead the dough by hand, working in the almonds. Add the Marsala and the orange zest and knead until fully incorporated.
· Divide the dough in half and shape each portion into a long log roughly 4cm wide. Place on a baking tray lined with baking paper.
· Brush the logs with the beaten egg yolk (thin it with a drop of water if it is too thick).
· Bake in a static preheated oven at 180°C for 25 to 30 minutes, until light golden and just set.
· Remove from the oven and let cool for about 10 minutes. Using a sharp knife, slice the logs diagonally into biscuits roughly 1.5cm thick.
· Arrange the sliced cantucci upright (standing on their edge) on the baking tray and return to the oven at 160°C for 8 to 10 minutes to dry out and crisp. They should be golden and hard when done.
· Cool completely on a wire rack before storing.