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Cantuccini (biscotti)

cook:

1 h

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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.

40 biscottis

US

original

metric

Picture for Cantuccini (biscotti)

40 biscottis

US

original

metric

Ingredients

flour

500 gr flour

sugar

225 gr sugar

milk

70 ml milk

soft butter

30 gr soft butter

sambuca

20 gr sambuca

free range eggs

3 free range eggs

Lime zest

Lime zest

baking powder

8 gr baking powder

Atlantic sea salt

8 gr Atlantic sea salt

raw almonds (not roasted)

120 gr raw almonds (not roasted)

raw pistachios (not roasted)

120 gr raw pistachios (not roasted)

Directions

Step 1

Preheat oven to 356F or 180C.

Step 2

In a bowl, mix the flour, sugar, baking powder, and salt.

flour

500 gr flour

sugar

225 gr sugar

Atlantic sea salt

8 gr Atlantic sea salt

baking powder

8 gr baking powder

Bowl

Bowl

Step 3

Add the soft butter in pieces, lime zest, eggs, milk, and sambuca.

Lime zest

Lime zest

free range eggs

3 free range eggs

milk

70 ml milk

soft butter

30 gr soft butter

sambuca

20 gr sambuca

Step 4

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.

Mixer

Mixer

Step 5

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.

raw almonds (not roasted)

120 g raw almonds (not roasted)

raw pistachios (not roasted)

120 g raw pistachios (not roasted)

Step 6

Cut the dough into 2 equal pieces. Roll each piece into a roll, flatten a little bit, and place it on a baking sheet.

Rolling Pin

Rolling Pin

Baking Sheet

Baking Sheet

Step 7

Bake 30 minutes. Take out and allow the rolls to cool down for 10-20 minutes.

Step 8

Cut the cookies with a sharp knife, about 1 cm thickness. Then bake them for another 20 minutes.

Knife

Knife

Step 9

Wow, it's time to eat some Cantuccini with your coffee.

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