These biscotti are ideal for dipping in dessert wine, such as vin santo. Or have them with your morning tea.
Makes about 2 lbs of cookies. They keep for a long time.
- 3 ½ cups flour
- 2 cups sugar
- 10 ounces dry, unpeeled almonds
- 3 eggs +2 yolks
- 1 yolk for brushing
- 4 tablespoons unsalted butter, softened
- 1 teaspoon baking soda
- pinch of salt
Mix all the dry ingredients in a bowl then add the eggs and butter. When the dough has come together, pour it on a kneading surface and work, using a little extra flour if the consistency is sticky.
Divide the dough in four pieces and shape it into 3 or 4 long loaves, about 3 ½ inches wide. Flatten the top of each loaf. Place the loaves on cookie sheets lined with parchment. They tend to double in size, so leave space between them. Brush with the egg yolk.
Place cookie sheets in wood-fired oven that is about 350 degrees F for about 20 to 30 minutes or until golden.
Cut the loaves into 1 inch pieces when they are still warm. Cut slanted to give these biscotti their traditional form. Place the cantucci back in the oven for about another 4 minutes to dry out. Careful not to burn them at this stage!
Serve with dessert wine or with coffee, after dinner. Your guests will love you!
Variation for the holidays: try dipping your cantucci in chocolate glaze!
- 4 ounces of semisweet chocolate chips
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
In a double-boiler melt the chocolate chips and butter together, stirring often, until smooth. Stir in the corn syrup and vanilla. Dip half of each cookie into the melted chocolate and let dry for 30 minutes.
Buon appetito from Los Angeles Ovenworks!