Cantuccini Biscotti (Cantuccini Biscuits) is a traditional Italian recipe for a classic Christmas or New Year dessert cake that re-constructs a classic seasonal trifle in frozen cake form. The full recipe is presented here and I hope you enjoy this classic Italian version of: Cantuccini Biscuits (Cantuccini Biscotti).
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Cantuccini are the classic almond biscuits from Tuscany in Italy. These are true biscuits (not cookies) as they are baked twice (the etymology of biscuit and the Italian biscotti comes from ‘twice baked’. Traditionally these are served for dessert with a glass of Vin Santo. However, they are just as delicious served with coffee or tea. I often make these as Christmas gifts and they always go down a storm. If making as Christmas gifts you can make them even richer by melting some good-quality chocolate and dipping half the biscuit in the chocolate to coat.
The technique of double baking is exactly the same as that used for rusks. It also works for converting cakes into biscuits… try it on leftover madeira cake.
Ingredients:
130g (1 cup) Whole, unpeeled, almonds
300g (2 ½ cups) plain (all-purpose) flour
1 tsp baking powder
1 pinch salt
150g (3/4 cup) sugar
2 eggs
1 tbsp runny honey
finely-grated zest of 1 lemon
1 tbsp butter at room temperature
Method:
Arrange the almonds in a single layer on a baking tray then transfer to an oven pre-heated to 180ºC (350ºF) and toast for 5 minutes. Remove from the oven, transfer to a plate and set aside to cool.
Beat together the eggs and sugar until the sugar has dissolved and the mixture is foamy. Blend in the honey and butter then work in the flour, lemon zest and salt. Mix gently then stir in the almonds.
Divide the mixture into two halves and shape each portion into slightly domed ‘loaves’ about 5cm (2 in) in height. Place on a baking tray lined with parchment paper then transfer to an oven pre-heated to 200ºC (400ºF). Bake for about 20 minutes, until golden-brown. Remove from the oven and transfer to a wire rack until cool enough to be handled. At this point slice into individual biscuits, about 1cm (1/2 in) thick. Arrange these on a baking tray and return to the oven.
Bake for about 7-10 minutes, or until dry and lightly browned. Allow to cool before serving. They will keep for several weeks if stored in an air-tight tin.
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