Posted for Zaar World Tour 2006 Another recipe from Nick Malgieri
Make and share this Cantuccini: Classic Tuscan Biscotti recipe from Food.com.
- You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
- Stir in the almonds.
- In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
- Continue to stir until a stiff dough forms.
- Scrape the dough out onto a lightly floured work surface and divide it in half.
- Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
- Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
- Press down gently with the palm of your hand to flatten the logs.
- Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
- The logs are done when pressed with fingertip they feel firm.
- Place the pan on a rack and let the logs cool completely.
- Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
- Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
- Arrange the biscotti on the prepared pans, cut side down.
- It isn't necessary to leave space between them.
- Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
- Cool the pan on a rack.
- Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.