These classic Tuscan biscotti are very popular all over Italy. They are harder than most biscotti Americans are accustomed to and are made to be dunked in sweet wine or coffee. Try this wonderful cantuccini recipe straight from Patrizia’s kitchen.
Read more about our Tuscany cooking vacations here.
- 3 cups flour
- 2 cups sugar
- 4 eggs
- 1/3 cup of vin santo (marsala, brandy or a dessert wine)
- 6 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 lemon zest
- 2 tsp. baking powder
- 2 tbsp. anise seeds (optional)
- 3 cloves
- 3 cups almonds
- brown sugar
1. Work the butter with the sugar; add eggs, liquor, olive oil and lemon zest.
2. When all the ingredients are mixed well, start adding the flour with the baking powder.
3. The texture has to be like the mascarpone: creamy, but not liquid. If it comes out too hard, add a little milk. It it is too liquid, add more flour.
4. When the mixture is nice and smooth, add anise and almonds. You have to obtain a consistancy hard enough to be placed, spoon by spoon, on a baking sheet covered with wax paper. Make two long “breads,” and with a spatula, give them shape.
5. Sprinkle brown sugar on top. Put into the oven at 370 degrees for around 20 minutes. The cantuccini must be brown on top and the surfaces should be cracked.
6. You may eat like this or you can cut them into slices, two centimeters thick and bake them again in the over at the same temperature for 15 more minutes.