Best 2 Cantucci Biscotti Recipes

Cantucci biscotti, also known as biscotti di Prato, are twice-baked Italian almond cookies that are crispy, crunchy, and full of flavor. Originating in the city of Prato, Tuscany, these delightful treats have been enjoyed for centuries and are a staple in Italian bakeries and households. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary adventure to create these delectable cookies can be a rewarding experience. With a blend of simple ingredients, careful techniques, and a touch of patience, you can achieve golden-brown, aromatic cantucci biscotti that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN BISCOTTI (CANTUCCI)

Tuscan Biscotti (Cantucci) image

Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

Ingredients

2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, plus 1 lightly beaten large egg white
1 1/4 cups granulated sugar
Finely grated zest of 1 orange
1 teaspoon pure vanilla extract
1 cup raw almonds, lightly toasted and roughly chopped
1 cup pistachios, lightly toasted
1 cup dried apricots, chopped
3/4 cup dried cherries, chopped
2 tablespoons coarse sanding sugar
2 tablespoons coarse sanding sugar

Steps:

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

CANTUCCI BISCOTTI

Cantucci Biscotti image

These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.

Provided by Rosina

Categories World Cuisine Recipes European Italian

Yield 36

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
6 eggs
¼ cup hazelnut liqueur
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups hazelnuts - toasted, skinned and coarsely chopped

Steps:

Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.
Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 39.2 mg, Sugar 12.3 g

Tips:

Use fresh, high-quality almond flour for the best flavor and texture.
Toast the almond flour before using to enhance its flavor.
Don't overmix the dough, as this can make the biscotti tough.
Chill the dough before slicing and baking for easier handling.
Bake the biscotti until they are golden brown and firm to the touch.
Let the biscotti cool completely before slicing them again.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Cantucci biscotti are a delicious and versatile Italian cookie that can be enjoyed on their own or served with coffee, tea, or dessert wine. They are easy to make and can be customized with different flavors and toppings. With a little time and effort, you can make delicious cantucci biscotti that will impress your friends and family.