cantucci

Traditional Italian Biscotti these double baked crunchy cookies full of chocolae chips are the perfect dipping cookie, for Breakfast or Snack.

Chocolate Chip Biscotti (Cantucci)

eggs

granulated sugar ((125 grams))

vanilla

salt

+ 2-3 tablespoons of all purpose flour ((250 grams))

baking powder

mini chocolate chips ((100 grams))

Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.

In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.

Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm). If the dough is a little sticky then add a little more flour to the surface. Place the logs on the prepared cookie sheet, brush lightly with beaten egg yolk and bake 15-20 minutes, the dough should still be soft. Remove, let sit 2-3 minutes then slice (about 1/4 &quot; or less if you wish) on the diagonal and bake for another 5-10 minutes or until dried. Let cool completely before serving. Enjoy! 

Crunchy twice-baked Orange Almond Biscotti. 

Easy Biscotti

(1 and 1/4 cup) plain flour or all purpose flour

(3/4 cup) brown sugar (see notes)

orange

(1/2 cup) whole almonds

vanilla extract

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a large baking tray or cookie sheet with baking or parchment paper.

In a large mixing bowl, add flour, brown sugar, baking powder, salt, orange zest and almonds. Stir briefly.

Add eggs and vanilla and stir until a sticky cookie dough forms. It may seem dry at first but just keep stirring, or use your hands to bring the dough together.

Lightly flour your bench. Divide the dough into two. Then shape the dough into two even logs, roughly 20 cm / 8-inches long and 7.5 cm / 3-inches wide.

Carefully transfer logs to prepared trays, ensuring they are not touching each other. Bake for 20 minutes.

Remove biscuits from the oven and let them cool for 5-10 minutes. Turn the oven down to 160 C (320 F) standard / 140 C (285 F) fan-forced.

Use a serrated knife to carefully slice the biscuits diagonally, approximately 1.5 cm / 1-inch wide. Arrange Biscotti (sides facing up) on baking tray lined with a new piece of baking or parchment paper.

Bake Biscotti again for 18-20 minutes or until golden brown and firm to the touch. Leave to cool completely. 

I really liked these, they were a little soft in the middle but still crispy.

I've made these twice now and both times to make a double batch since they are such a hit. So simple to make with little mess and no oil or butter added is nice too. This is a keeper!

This worked perfectly, even though i had a challenge in moving the sticky guey mass to the baking trays:)

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Chocolate Chip Biscotti (Cantucci)

Easy Biscotti

Top 2 cantucci recipes from across the web

The most viewed cantucci recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Chip Biscotti (Cantucci)

Easy Biscotti

The most viewed cantucci recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine