Biscotti (Cantuccini)

We call these biscotti, but all cookies are biscotti in Italian. These are more properly called cantuccini. They are double-baked to get their crispness.

• 6 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 cup (1 stick) unsalted butter, melted and cooled
• 4 cups flour
• 4 teaspoons baking powder
• 2 cup chopped almonds

METHOD

Set racks to middle and top of oven. Preheat oven to 375°F.

Mix eggs thoroughly. Blend in sugar, vanilla, and melted butter.

Add flour, baking powder and chopped almonds. Dough will be thick.

Divide into thirds and form into even loaf shapes, about 1 inch thinck.

Place on greased cookie sheet and bake at 375°F until golden brown, about 20 - 25 minutes.

Remove from oven. Let cool on wire rack. Slice slantwise into 1/2 - 3/4 inch slices.

Return to 375° F oven and bake until golden and crisp, about 10 minutes. Be careful to not overcook. They will crisp further as they cool.

Store at room temperature in an airtight tin or plastic container.

Yield: About 48 biscotti.

recipe from www.inmamaskitchen.com

Contributors:

Carmen Flak for Lucia Fressola
mimi torchia boothby for Lucia Fressola

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This recipe can be cut in half if you don't want as many cookies

 

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