3 Reviews

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.

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Mia in Germany June 03, 2011

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.

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serafinadellarosa February 21, 2012

I can't believe that I'm the first to try these wonderful cookies! Aside from using sliced almonds because I didn't have any whole ones I used Splenda for the sugar and just egg white for the egg. I made a 20 cookie amount and got 16. I guess that I could have cut them a touch thinner but I didn't want to, lol. These not to sweet cookies (if you want sweet cookies you'll need to add more sugar or Splenda) are hard to put down! I ate 2 just so that I could review them (yeah, right!) and it was hard not to grab 6 more. I used the min times given for both bakings and that worked perfectly for me. The small size will fit beautifully into my coffee cup :D. Made for ZWT4

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Annacia June 15, 2008
Cantuccini: Classic Tuscan Biscotti