BISCOTTIWhat would the Christmas season be without this wonderful Italian coffee dunking biscuit We call these (Cantuccini) biscotti, but all cookies are called biscotti in Italy Ha! They are double-baked to get their crispness.
Preheat oven to 375°F. Set racks to middle and top of oven.
- 6 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 cup (1 stick) unsalted butter, melted and cooled
- 4 cups flour
- 4 teaspoons baking powder
- 2 cup chopped almonds
1) Mix eggs thoroughly. Blend in sugar, vanilla, and melted butter.
2) Add flour, baking powder and chopped almonds. Dough will be thick.
3) Divide into thirds and form into even loaf shapes, about 1 inch thick.
Place on greased cookie sheet and bake at 375°F until golden brown, about 20 - 25 minutes.
Remove from oven. Let cool on wire rack. Slice slantwise into 1/2 - 3/4 inch slices.
4) Return to 375° F oven and bake until golden and crisp, about 10 minutes. Be careful to not overcook. They will crisp further as they cool.
Store at room temperature in an airtight tin or plastic container.
Yield: About 48 biscotti.
LOL!!!
My biscotti recipe is nearly identical, but I use pistachios and dried cranberries for the Red and Green of Christmas........and I'm not even Italian :)
Carlo, my dear, how did you know I absolutely love biscotti? I shall endeavor to make some next weekend.