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Cantucci with Vin Santo (Tuscan Almond Biscotti)
From Dorothy McNett's recipes at www.dorothymcnett.com. Tuscany was the birthplace of biscotti, and this is one of the more typical tastes, using raw almonds. Makes about 16-20 biscotti. Serve with Vin Santo.
2 cups unbleached all purpose flour
Preheat oven to 350 degrees. In batter bowl, whisk together the flour, sugar, baking powder and salt. Add the almonds. In a small bowl, whisk the eggs with the vanilla and then add to the flour mixture. Blend well. Shape into 2 equal sized logs, about 9-10 inches long. Place on a silicone lined baking sheet. (or lightly grease a baking sheet if you do not have a silicone baking mat) Bake 25 minutes. Remove from oven and allow to cool about 5-6 minutes. Turn oven down to 325 degrees. Remove the logs to a cutting board and with a serrated knife, slice into 1/2 inch wide pieces, on the diagonal. Place cut side down on baking sheet. Bake 10 minutes. Turn each slice over and bake an additional 7-10 minutes or until nicely browned and crisp. Allow to cool completely. Wonderful to eat just as they are, or dip into a glass of vin santo for a wonderful Tuscan taste.
Recipe created 2012-09-30.