Prep 15 mins
Cook 40 mins
Posted for Zaar World Tour 2006 Another recipe from Nick Malgieri
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 6 ounces whole unblanched almonds (about 1 1/2 cups)
- 3 large eggs
- 2 teaspoons vanilla extract
- You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
- Stir in the almonds.
- In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
- Continue to stir until a stiff dough forms.
- Scrape the dough out onto a lightly floured work surface and divide it in half.
- Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
- Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
- Press down gently with the palm of your hand to flatten the logs.
- Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
- The logs are done when pressed with fingertip they feel firm.
- Place the pan on a rack and let the logs cool completely.
- Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
- Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
- Arrange the biscotti on the prepared pans, cut side down.
- It isn't necessary to leave space between them.
- Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
- Cool the pan on a rack.
- Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Wonderful biscotti! I used gluten free flour (1/3 white rice flour, 1/3 sweet rice flour, 1/3 tapioca starch and 1 teaspoon xanthan gum) which worked great, just like the "normal" thing. Didn't change anything else and will definitely make them again! Thanks for posting!
Made for ZWT 7 Italy for Count Dracula And His Hot Bites.
This is a fantastic base recipe. Not sweet enough for me personally but I don't know what the traditional cantuccini are like in sweetness compared to the lazzaroni, which I suppose is sugared up for most palettes. Super texture dough to work with compared to other sticky recipes, there are too many of those. Instead of working it on a floured surface I put the dough onto the cookie sheet and shaped with damp hands. Worked great :)
These are the most authentic Cantuccini di Prato that I've ever made. Best to rough chop the almonds first. Make sure the loaves are 12 " long and 2" wide and about 1" high. Cool completely and slice carefully..about 1/4"-1/2" thick before they go back into the oven.