Biscotti

Cantucci, a kind of biscotti (cookie).

We have worked our way through variety of source recipes to finally settle on this one. They are perfect for dipping in vin santo or coffee.

Cantucci, a kind of biscotti (cookie).

We have worked our way through variety of source recipes to finally settle on this one. They are perfect for dipping in vin santo or coffee.

40 medium biscotti (cantucci)
Shopping List

280 grams all-purpose flour

120 grams sugar

150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)

1 tsp fennel seeds

3 eggs

¾ tsp vanilla extract

1 tsp baking powder

Preheat oven to 350° F. Line a large baking sheet with parchment paper.

Mix

  • 2 eggs
  • 120 grams sugar
  • ¾ tsp vanilla extract

Add

  • 280 grams all-purpose flour
  • 1 tsp baking powder
  • a pinch of salt

and knead with your hands to get a homogeneous mixture.

Before adding

  • 150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
  • 1 tsp fennel seeds

to the mixture, break the walnuts in half. Incorporate everything into the mixture.

Divide the dough into two 9″ x 2″ rectangles; they’ll be about ½-inch high. Beat

  • 1 egg yolk with a little water

Place each piece of dough on the parchment paper-lined baking sheet and brush each with the egg wash. Bake about 15-20 minutes, until the dough swells and has turned golden brown.

Remove the pan from the oven, reduce the temperature to 275° F. Let the logs cool a few minutes then slice each into about 20 pieces. A sharp knife and decisive cutting (not sawing) works best. Lay each slice back on the baking sheet, without the parchment paper.

Put the biscotti back in the oven for 20-25 minutes at 275° F, flipping them over halfway through so they cook and dry thoroughly.

Remove from the oven and cool on a wire rack.

Inspired by the flavors from a recipe in the “Polpo” cookbook, with technique from thefoodellers.com.