Cantuccini

These almond studded biscotti are often dipped in vin santo (holy wine), both specialties of Tuscany!

Prep Time: 30 - 35 minutes           Bake Time: 40 - 45 minutes total

WHAT YOU NEED:

1 cup slivered almonds, toasted

6 Tbsp. unsalted butter, melted and cooled

2½ cup (300 g) all purpose flour 

1 cup granulated sugar

1 tsp. baking powder

½ tsp.  salt

2 eggs at room temperature

1 Tbsp. honey

1 tsp. vanilla extract

1 – 2 Tbsp. freshly grated lemon zest (from 1 large lemon or 2 small lemons)

MAKING IT:

Preheat oven to 325°F. Line a large baking pan with parchment paper. Spread almonds onto lined baking pan and toast in the oven for 7-8 minutes until lightly browned (watch carefully so they don’t burn).  Transfer toasted almonds to a plate or bowl to cool (keep oven on at 325°F).

Melt butter over low heat. Place melted butter in a medium bowl to cool slightly.

In a large bowl, whisk together flour, sugar, baking powder and salt; set aside. To the melted butter add: eggs, honey, vanilla and lemon zest; whisk together until well blended.  Make a well in the middle of the dry ingredients and add liquid ingredients.  First with a sturdy spoon, then with your hands, blend until all flour is moistened (the mixture will be like a moist pie dough).  Add toasted almonds and work them into the dough with your hands.  Turn dough onto a lightly floured surface and knead a few times. 

Divide the dough into two equal portions.  With your hands, roll one dough half into a log about 12 inches long.  Flatten the log with your hands so that it is about 1 inch thick. Repeat with remaining dough.

Transfer both logs to the parchment lined pan using a long spatula.  Bake at 325°F for 30-35 minutes until golden brown.  After this first bake reduce oven to 300°F and let logs cool on the pan for 10 minutes. 

While still warm, cut each log into about 15 slices (about ¾ inch apart) using a serrated knife and a sawing motion. Arrange each bottom side on the pan, spacing them out as much as possible.  Bake at 300°F for an additional 10-15 minutes. Makes about 30 cantuccini (once completely cooled, store in an airtight container or freeze for up to 2 months). 

TIPS:

If you don’t have a food scale to weigh the flour, use the spoon-and-level method to ensure you have the correct amount.

Traditional cantuccini recipes use whole almonds, but I find slivered almonds are easier to work with. If the almonds pop out of the dough while shaping the logs, just tuck them back in with your hands.

A sharp serrated knife (like a bread knife) is key for cutting the logs after the first baking. Be sure to use a back-and-forth sawing motion.  Cutting the logs slightly at an angle is traditional, but not necessary.        

The second baking is mostly to make the cantuccini crunchy, so don’t expect too much additional browning.

In Tuscany, cantuccini are served with small glass of vin santo for dipping!