Known as Italian biscotti, these guys are a twice-baked, oblong-shaped, dry, crunchy, addictive cookie. I literally forgot how good they are. And the dough is so forgiving. It is one of the easiest recipes I have shared with you so far, so no excuses here. Get in your kitchen and start to bake lovers! Mixing all ingredients together, incorporating almonds and pistachios in the dough, rolling, baking, cutting, baking again. Mamma mia, with your morning coffee? Ohh YASSS! I got this recipe on one of my trips to Toscana 4 years ago. I added pistachios to the almonds, giving the cantuccini another nutty flavor, and they are so beautiful there. I also changed the lemon/orange zest to lime zest, I discovered that this is absolutely my favorite zest in baking. I'm telling you now be careful, someone needs to stop you from eating them all.
500 gr flour
225 gr sugar
70 ml milk
30 gr soft butter
20 gr sambuca
8 gr baking powder
8 gr salt
120 gr raw almonds (not roasted)
120 gr raw pistachios (not roasted)
- Preheat oven to 356F or 180C.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add the soft butter in pieces, lime zest, eggs, milk, and sambuca.
- Mix well to obtain crumbs and then knead on a working surface until the ingredients are combined and your dough is homogeneous (about 5-7 min kneading). If the dough is stuck to your hands- use a little bit of flour.
- Flour the working surface, flatten the dough, place 120 gr almonds and 120 gr pistachios on it and fold the dough over them. Knead the dough to incorporate the almonds and pistachios in.
- Cut the dough into 2 equal pieces. Roll each piece into a roll, flatten a little bit, and place it on a baking sheet.
- Bake 30 minutes. Take out and allow the rolls to cool down for 10-20 minutes.
- Cut the cookies with a sharp knife, about 1 cm thickness. Then bake them for another 20 minutes.
- Wow, it's time to eat some Cantuccini with your coffee.