Teresa's Recipes
Cantucci (Biscotti di Prato)
Cantucci, also known as Biscotti di Prato, is a delightful treat that hails from the historic city of Prato in Tuscany, Italy. These traditional Italian almond biscuits are crunchy, dry, and perfect for dipping into a glass of Vin Santo or your favorite hot beverage. Baked twice to achieve their signature crispiness, they offer an indulgent taste of Italian history and culture. Whether you're winding down your day or hosting a gathering, these Cantucci will add a special touch to your moment.
Ingredients
- 1 cup Whole almonds
- 1 teaspoon Almond extract
- 2 Eggs
- 1/4 cup, melted Unsalted butter
- 1/4 teaspoon Salt
- 1 teaspoon Baking powder
- 3/4 cup Granulated Sugar
- 2 cups All-purpose flour
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 120
- Fat: 6g
- Carbs: 15g
- Protein: 3g
- Sodium: 50mg
- Sugar: 7g
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the melted butter, eggs, and almond extract. Slowly add this wet mixture into your flour mixture, stirring until fully combined.
- Gently fold in the whole almonds to evenly distribute them throughout the dough.
- Divide the dough in half. Shape each half into a log approximately 12 inches long. Place both logs onto the prepared baking sheet.
- Bake in the preheated oven for about 25 minutes, or until the logs are lightly golden and firm to the touch.
- Remove the baking sheet from the oven. Allow the logs to cool for 10 minutes.
- Using a sharp knife, slice the logs crosswise into 1/2-inch pieces.
- Arrange the slices back on the baking sheet. Bake again for 15 minutes, or until the Cantucci are golden and crisp.
- Allow the Cantucci to cool completely before serving. Store them in an airtight container for up to 2 weeks.