These crunchy, light cookies are a specialty of Prato, a city in Tuscany, where they are called cantucci. They are typically served with a glass of vin santo, a sweet dessert wine, at meal's end. The biscotti keep in airtight tins for up to a week.
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole almonds, toasted
2 large eggs
1/2 teaspoon almond extract
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Place almonds in a food processor; pulse 10 times. Stir nuts into flour mixture.
Combine eggs and extract, stirring well with a whisk. Add egg mixture to flour mixture, stirring just until blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough into 2 equal portions. Shape each portion into a 6-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 375° for 25 minutes or until lightly browned. Cool for 5 minutes on a wire rack.
Cut each roll crosswise into 12 (1/2-inch) slices. Stand slices upright on baking sheet. Bake 14 minutes (the cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet, and cool completely on a wire rack.
My changes to this recipe were: reduce the sugar to 3/4 cup, use toasted hazelnuts instead of almonds; and add hazelnut flavoring in addition to the vanilla; add 2T light olive oil to the eggs and sub white whole wheat flour for half of the all-purpose flour I also reduced the baking time for the "crisping" to 350, and only for 20 minutes because we don't like rock-hard biscotti. :) To make them pretty, I drizzled melted chocolate over. Guests have raved!
This recipe is great. I didn't roast the almonds and I added some chocolate chips. I used large eggs and didn't have an issue. It looks VERY crumbly, but if you dump it out and start kneading it, it will come together. Loved the flavor; I would definitely make again.
This is my favorite biscotti recipe. I reduced the sugar to 3/4 cup and didn't even taste a difference from the regular recipe. The dough is dry but I've never added anything and it always works out. Just make sure your eggs are large or ex large because you'll need the moisture. I use whole almonds and just coarsely chop them with a knife. I've given these as gifts also and they look really nice especially with the large almond pieces.
These were amazing/a great hit...BUT with a few necessary modifications. I found that I absolutely had to add some sort of liquid because this was much too crumbly to knead once all the ingredients were mixed. After researching other recipes, I added 1 tbsp of vegetable oil and 2 tbsp almond milk (I didn't have regular or soy milk handy). Once I did this, it was much easier to work with. I may try just milk next time to see if I can cut out the oil, or maybe play around with agave or honey as the sweetener. After reading the previous review, I also opted for sliced non-toasted almonds and only used 3/4 c almonds and added in 1/4 c cranberries. I also decreased the sugar to .75 c and used 1.75 c gluten free flour with .5 c whole wheat flour. These were a hit and I'll definitely save this recipe with the mentioned modifications for my next get-together!
The almond flavor is the best part. I used sliced almonds and did not toast them, cut a little of the sugar out and added a bit of applesauce so that they aren't quite as dry, and added cranberries. I think it's also better to turn the oven down on the final baking. They make a great teacher appreciation gift!!!
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