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:)

Lemon Biscotti, also known as Cantucci, are classic Italian cookies packed with almonds and bright lemon flavor. Topped with a simple lemon glaze, they’re the perfect treat to enjoy with a cup of coffee or tea.

Lemon Biscotti

½ cups all purpose flour

sugar

unsalted butter, softened

lemon

lemon juice

almonds

lemon zest

Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a large bowl, use an electric mixer on medium speed to mix together the granulated sugar, butter, and two tablespoons of lemon zest until creamy; about a minute. Mix in the eggs, one at a time, then mix in one tablespoon of lemon juice and vanilla until well combined.

Pour the flour mixture and almonds into the wet ingredients and use a spoon to mix until well combined and a dough forms. The dough should be slightly sticky, but not overly wet (add a bit more flour if needed).

Divide the dough into two pieces and place each piece on the baking sheet. Form into two 8&quot;x3&quot; logs. Use your hands to press the logs into long rectangular shapes and smooth the tops. Bake in preheated oven for 25 minutes.

Remove the biscotti from the oven and let rest on baking sheet for 20 minutes, or until completely cooled. Move the biscotti to a cutting board and use a serrated knife to cut the logs crosswise into ½&quot;-¾&quot; slices.

Lay the biscotti flat on the baking dish. Return biscotti to the oven and bake for 25-30 minutes longer (flipping halfway through), until they start to turn a light golden color on the edges. Remove from oven and let cool on a wire rack completely.

To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle over the tops of the cooled biscotti and let rest until the glaze has set.

Can you use gluten free flour?

Thanks
Cristina

Top 3 cantucci recipes from across the web

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Top Tags

Chocolate Chip Biscotti (Cantucci)

Easy Biscotti

Lemon Biscotti

Top 3 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

Top Tags

Chocolate Chip Biscotti (Cantucci)

Easy Biscotti

Lemon Biscotti

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