Cantucci (Biscotti)

Cantucci - better known in America as Biscotti - are crunchy almond cookies from Tuscany. Biscotti literally means twice (bis) cooked (cotti). These almond cookies are very easy to make: you shape the dough into a log and bake it. Then slice the log with a sharp, serrated knife and bake the cookies again. It’s during this step that cantucci dry out and become crispy.

• 2 cups + 1 tablespoon all-purpose flour, sifted

• 3/4 cup + 1 tablespoon granulated sugar

• 1 tablespoon honey

• 1 teaspoon baking powder

• 1 teaspoon grated orange zest

• 1/2 teaspoon almond extract (or if you have it: 1 teaspoon amaretto)

• 2 eggs

• 4.4 ounces raw unpeeled almonds

INSTRUCTIONS

1. Preheat the oven to 356 degrees F

2. In a large bowl, combine the dry ingredients.

3. Add the eggs, honey, orange zest, amaretto and mix all the ingredients.

4. Once you have a crumbly, soft mixture, add the almonds.

5. Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 12 inch long, and 2 inch wide. Wet your hands, it will be easier to shape the dough.

6. Place the logs on a baking sheet lined with parchment paper or with a silicone mat.

7. Bake for 30 minutes, until golden brown.

8. Remove the logs from the oven and let them cool for about 10 minutes before slicing.

9. Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1/2 inch slices.

10. Put the cookies back on the baking sheet and bake them for 10-15 minutes.

11. Remove the cantucci from the oven and let them cool on a wire rack.

12. Store them in a sealed container for several weeks.

Enjoy!

NOTES The dough is rather crumbly, but don’t be alarmed. Keep kneading and I promise it will become softer and stickier.