Recipe: Lara’s Biscotti (Cantuccini Style)

Here is my take on an Italian biscotti (cookie) called “Cantuccini”. A traditional “twice baked” cookie from the Tuscany region.  They are sweet and simple, and best of all delish especially when accompanied by an espresso! The reason why I said it’s “my take” on the recipe is because I’ll be using the almond meat left over from the Almond Milk tutorial I posted a few weeks back. I hate to throw away anything so I figured this was the perfect use for it!

Lara's Biscotti's

Ingredients:

500 grams all-purpose flour

200 grams almond meat (from almond milk recipe) or 200 grams ground almonds

200 grams brown sugar

4 eggs

50 grams melted butter

1 tsp vanilla extract

1 tsp baking powder

rind of 1 lemon and 1 orange (I love a double dose of citrus flavors!!)

pinch of salt

Method:

Heat the oven to 180 degree’s celsius and prepare a large flat tray with greaseproof paper.

Start by beating the eggs and then add the sugar, melted butter, vanilla and lemon rind.

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Add the flour, baking powder, salt, and almonds and mix with a wooden spoon into a ball of dough. At some point you may want to get sticky and use your hands!

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Divide the dough into 4 balls and roll out into long strips, about 30 cm wide. You can make them even smaller if you prefer them more bite size.

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Bake at 190° C for about 20 minutes. Take them out of the oven and allow them to cool down a bit enough to cut.

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Slice the long cookie strip diagonally about 1-1-5 cm wide, and place back in the tray to bake for another 15-20 minutes at 150° C. Cool and store in a sealed container.

Cantuccini

For a fun variation try throwing in 100 grams of chopped 70% chocolate. Yum. Enjoy!

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