i cantucci

Lets get the ball rolling with an Italian recipe.

For me, not much can beat an espresso drink. I love coffee anytime of the year and these little treats make the ultimate accompaniment. Not too sweet and not too filling, these cookies are packed with flavor and are the perfect consistency for dunking.

Cantucci is the word for biscotti in Italian. Biscotti literally means twice baked and was the original name for the cookie, but over the years, the word biscotti came to represent all kinds of cookies not just the twice baked ones. Whatever you call them, they are delicious.

My family LOVES biscotti. We pretty much always have a batch on hand and they don't last long!
I have three different recipes that I use on a pretty regular basis, although often making slight variations. The first is the classic Almond Biscotti. It turns out great but the whole process with this one is kind of a pain considering it takes about two hours and the dough is hard to work with, not much freedom in the shaping. Second is Double Chocolate Walnut Biscotti. This one is a favorite among most everyone because of its deep chocolate flavor and softer bite. Third is an adaption from dessert master Maida Heatter, Almond Chocolate Chip Biscotti. The duo of almond and chocolate combines the best of both previous cookies to create a superior recipe.


Classic Almond Biscotti



2 cups all –purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto (or 2 tbs rum with 1 tsp almond extract)
1 teaspoon vanilla
1 cup coarsely chopped toasted almonds
(optional: dark and white chocolate almond bark, or if your up to it, chocolate for tempering)

I like to toast and chop the almonds first then have all the ingredients ready to go.
Preheat the oven to 300° F
Line a baking sheet with parchment or use a silicone baking sheet like Silpat

Combine flour, sugar, baking powder, salt, and almonds and set aside.
Whisk the wet ingredients with a mixer until well blended.

With the mixer on a very low speed (so as not to cover yourself with flour!) add the dry ingredients. Once it is fairly incorporated, increase the speed until well mixed.
The dough will be sticky.
Dump the dough onto the baking sheet and with floured hands shape the dough into a loaf about 10 by 5 inches, this will be messy and gooey but it is right!

Bake for about 50 minutes until firm and dry.
Transfer the loaf to a cooling rack and let it cool for about 10-15 minutes.
With a long serrated knife cut the biscotti at a slight diagonal into about ½ inch wide slices.
Lay the cookies cut side down on the baking sheet and bake another 20 minutes.
Turn them over and bake yet another 20 minutes. Trust me, it’s worth the wait!

Cool the biscotti completely and if desired (I personally prefer it) melt a block of each white chocolate and dark chocolate almond bark (separately) and use a fork to drizzle onto the biscotti. You probably want to put a piece of parchment paper under the cooling rack so you don’t have to scrape up chocolate later. Melt one of the chocolates completely (I use the microwave) dip the fork in it and then with a rapid back and forth motion, drizzle onto the cookies- repeat with second chocolate.
Of course you may also temper chocolate for drizzling.


Double Chocolate Walnut Biscotti



2 cups all-purpose flour
½ cup unsweetened cocoa powder- high quality makes a big difference here
1 tsp baking soda
1 tsp salt
6 tbsp unsalted butter, softened (this is why these biscotti aren’t as crunchy as the others)
1 cup granulated sugar
2 large eggs
1 cup walnuts, toasted and coarsely chopped
¾ cup semi-sweet mini chocolate chips
White chocolate almond bark (optional)

Preheat oven to 350° F
Line a baking sheet with parchment or use a silpat

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt/
In a large bowl beat together the buter and sugar until light and fluffy. Add eggs and beat until well mixed.
Add the dry ingredients on a low speed. Once mixed, increase speed to form a stiff dough. Stir in walnuts and chips.

Form the dough into two flattened logs about 12 x 2 inches. (I like to make these biscotti smaller so I usually make longer, skinnier logs)
Bake for 35 minutes.
Cool biscotti for 10-15 minutes.
Slice on a diagonal into ½ inch slices.
Bake again for about 10 minutes.

Once cool, drizzle with white chocolate.

For a variation in this recipe, substitute hazelnuts for the walnuts and add a tablespoon or two of Nutella or Frangelico.


Buon Appetito!