Looking back at the recipes I shared over the years, I couldn’t believe I haven’t posted my go to recipe for Cantucci, the Tuscan version of almond biscotti. My hometown Prato has been known for its Biscotti di Prato since the early 18th century but the recipe goes back to the 16th century when they were given the name of Cantucci from canto (corner) as they acquire a crunchy, crusty consistency same as the end of a crusty bread.
“Biscottare” is a natural preserving method which was very handy when fridges were not around. The word bicotti simply means bis-cotti or baked twice: the dough is shaped in a log, baked and then sliced while still hot for a second round of baking, which gives them the crunchiness (and the ability to keep for a long time without preservatives because of their lack of moisture).
The following basic almond recipe can be modified by using different types of nuts (pistachios are my second choice) and adding dried fruit bits such as raisins, chopped dates or figs.
I like to add some Sambuca to the dough to acquire a hint of anise but you can substitute with Vinsanto or Marsala (although Sambuca is the best in my opinion)
Quantity for approx. 30 pieces
280 gr of all-purpose flour
150 gr of granulated sugar
130 gr of almonds with the skin
2 large eggs
grated zest of 1 orange
30 ml of sambuca or 40 ml vinsanto (or other dessert wine)
1 tsp vanilla extract
1 tsp baking powder
1 pinch of salt
30 gr melted butter
1. Preheat the oven at 180 Celsius. Arrange the almonds on a baking tray and pop them into the oven for 5 minutes or until lightly toasted. Set aside to cool.
2. Mix together with a fork eggs, sugar, orange peel, salt, vanilla, cooled melted butter and sambuca.
3. Add the flour and baking powder.
4. Knead for a few seconds until you get a homogeneous dough. If it sticks to your fingers, sprinkle a little flour.
5. Add the almonds with all the skin
6. Knead well, divide the dough in half and with the help of a little flour make 2 logs about 3 cm wide. It is important to have perfectly shaped corners, do not flatten the loaf.
7. Bake at 180° in the middle part of the oven for about 15 minutes.
8. While still warm, slice the logs with a knife at a 45 degree angle into cookies about 1-2 cm wide.
9. Place the cookies back in the oven for another 10 minutes, flipping them half way through.
10. Allow to cool and serve with a small glass of Vinsanto or espresso for dipping.
They keep well in an air tight container.