If you are looking for a different kind of Christmas cookie this year then these Cantucci Biscotti from Silvia Todesco look amazing… and if memory serves me right, dipping them in your coffee or hot chocolate adds to their deliciousness…
Italian Cantucci Biscotti – Christmas Cookies
Maybe you already read my latest post, and you are a bit curious about which kind of cookies I brought to the cookie exchange in my neighborhood…. or maybe you are just looking for a special Christmas cookie recipe to amaze your friends, or just looking for a cheap and easy idea for fancy Christmas gifts. Well, in any case you are reading the right post! I’m going to share with you the recipe of “Cantucci” cookies, which are very popular Italian cookies that Americans commonly call “biscotti” without knowing that in Italy every kind of cookie is called “biscotti”, and then every different kind of “biscotti” has special name (for example: “savoiardi“; “pan di stelle“; “amaretti“; “lingue di gatto“; “brutti ma buoni” etc. etc.). Cantucci are twice-baked biscuits originating in the Italian city of Prato (Tuscany). They are oblong-shaped almond biscuits, made dry and crunchy by cutting the loaf of dough while it’s still warm and fresh from the oven. I love to personalize them with different versions, like with almonds and raisins, or with almonds and chocolate drops. Since they look very nice and their taste is absolutely delicious, I’m preparing many cute cookies jar to give away to my friends as edible Christmas gifts!
Ingredients for 50/60 biscuits
- 14 oz. (450 gr.) unpeeled baked almonds
- 4 whole eggs plus 1 egg yolk
- 1 pinch of sea salt
- 1 and 1/4 cup (300 gr.) sugar
- 1 stick (100 gr.) unsalted butter
- 28 oz. (about 3 and 1/2 cups or 600 gr.) all purpose flour
- 1/2 tsp. baking soda + 1 tbs. apple vinegar OR 2 tbs. (8 gr.) baking powder
- 1 egg to brush on the loaves before baking
- For the version with raisins use 6 oz. (200 gr.) raisins and 8 oz. (250 gr.) almonds;
- For the version with chocolate drops use 8 oz. (225. gr) chocolate drop and 8 oz. (225 gr. almonds)
If you don’t have roasted almonds, just put your almonds in the oven for 5 minutes at 375 degrees, and then let them cooled off. In a bowl, whisk the eggs and the yolk with a pinch of salt and the sugar until they become white and fluffy.
Then melt the butter and mix it with the eggs and sugar.
Next sift the flour and add it gently to the mix.
Add the almonds (or the almonds with the raisins, or the almonds with the chocolate) to the mix and stir gently.
Then, at last, mix the baking soda with the apple vinegar and then add it to the dough, again stirring gently. Another option is add to the batter 16 gr. baking powder.
Place the dough on a floured surface, and make 3 or 4 loaves.
Place the loaves on one or two baking sheets, lined with parchment. Remember that they will raise a bit so place them at a reasonable distance, and brush them with a beaten egg.
Bake at 375 F (190 C.) for about 20 minutes in the middle rack of your oven (since my oven is stronger at the bottom than at the top, after the first fifteen minutes, I usually flip the loaves upside down to brown them evenly).
After the 20 minutes, take the loaves out of the oven, wait 2-3 minutes until they cool off a little, and then cut they in oblong slices.
Place the obtained biscuits back in the oven for 15 more minutes at 340 F (170 C.).
And you are done!
LEARNT IT, MADE IT, LOVED IT!
Tips: – Wait until the biscuits are completely cooled off before serving.
– Cantucci (especially the “just almonds” version) are particularly crunchy, this is why in Italy they are served with a liquor (wine) called “Vin Santo“, and people enjoy them dipping Cantucci in this sweet liquor. I love eating them just like this, but they are delicious dunked in coffee or cappuccino or tea or (oh my goodness this could be really dangerous 😉 ) in hot chocolate!
– If you go for the version with raisins, remember to soak the raisins in warm water for at least one hour before mixing them into the dough.
– If you store Cantucci in a tin or a glass jar they can last a month.
It would really make me feel proud knowing you intend to try this Biscotti Recipe as Christmas treats…
My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.
About Silvia Todesco
I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.
I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!
But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.
Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!
So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.
Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!
Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).
Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.
In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!
Connect to Silvia
You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. https://smorgasbordinvitation.wordpress.com/italian-cookery-with-silvia-todesco/
Thanks again for dropping by and as always your feedback and sharing of the post is very welcome… Sally.