Best 3 Cantuccini Recipes
Cantuccini, also known as biscotti di Prato, are twice-baked Italian almond cookies that are crisp, flavorful, and perfect for dunking in a warm beverage. With their subtle sweetness and crunchy texture, these classic Italian cookies have been enjoyed for centuries. While there are many variations on the cantuccini recipe, the basic ingredients typically include flour, sugar, eggs, almonds, and flavorings such as vanilla or citrus zest. In this article, we will explore some of the best cantuccini recipes, providing step-by-step instructions, helpful tips, and variations to suit your taste preferences. Whether you are a seasoned baker or a beginner looking to try something new, this comprehensive guide will help you create delicious and authentic cantuccini that will impress your friends and family. Let's get baking!
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CANTUCCINI
An Italian biscuit, hard and crunchy. Serve with Vin Santo or coffee.
Provided by JustCook
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
- Beat egg yolk and water together in a bowl.
- Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
- Bake in the preheated oven for 30 minutes.
- Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
- Cool on a wire rack and store in an airtight container.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 19.4 g, Cholesterol 32.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 16.9 mg, Sugar 10.8 g
BISCOTTI DI PRATO OR CANTUCCINI
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment. In large bowl whisk flour, sugar, baking powder and salt. In small bowl (or liquid measuring cup) whisk/beat eggs, butter, vanilla and extracts. Make a well in flour mixture, pour in egg mixture and combine until almost all flour is absorbed. Work in almonds, do not over mix. Form 2 loaves about 3 fingers wide and one thick on parchment lined baking sheet. Dampen hands with water to prevent sticking. Bake for 30 minutes Remove from oven, decrease heat to 325 degrees. Cool for about 10 minutes. Slice logs on a diagonal. Place cut sides down back on baking sheet and bake for another 10 minutes on each side.
CANTUCCINI BISCUITS
Categories Cookies Bake Quick & Easy Phyllo/Puff Pastry Dough
Yield biscuits
Number Of Ingredients 5
Steps:
- Mix all ingredients except eggs together. Add eggs to make a stiff dough that drops off the spoon. Put some dough onto an oiled and flour-dusted baking tray to make a wide, flat brick about 1" thick. The mixture will spread in the oven. Bake at 180C for 20 minutes, until golden and springy. Take out and cool until bendy. Turn oven down to 140C Slice diagonally into 2cm wide strips. Turn biscuits 90 degrees to bake on edge for ten minutes. Turn over and bake on other edge for 10 minutes.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the cantuccini will be. Use fresh eggs, unsalted butter, and good-quality flour.
- Don't overmix the dough. Overmixing will make the cantuccini tough. Mix the dough just until it comes together.
- Chill the dough before baking. Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven.
- Bake the cantuccini until they are golden brown. The cantuccini should be cooked through but still have a little bit of chew to them.
- Cool the cantuccini completely before slicing them. Slicing the cantuccini while they are still warm will cause them to crumble.
- Store the cantuccini in an airtight container at room temperature. The cantuccini will keep for up to 2 weeks.
Conclusion:
Cantuccini are a delicious and versatile cookie that can be enjoyed on their own or as part of a dessert. They are easy to make and can be customized with a variety of flavors. With a little practice, you can make cantuccini that are just as good as the ones from your favorite bakery.
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