5/16/17 Cantuccini
Recently, I had lunch with my friend Giulia from Sardinia. She agreed to share her biscotti recipe following a good laugh at my pronunciation. Her recipe is titled Cantuccini which means almond cookies. Using an authentic recipe from Italy, should make wonderful biscotti.
2 1/2 cup all-purpose flour
3/4 cup sugar
11/2 teaspoons baking powder
2 whole eggs, plus 2 eggs yolks
Pinch of salt
3/4 cup almonds, coarsest chopped
1 tablespoon milk
Unsalted butter for baking sheet
Preheat oven to 350 F. Butter and lightly flour a baking sheet.
In a mixing bowl, combine the flour, sugar, baking powder, whole eggs, 1 of the egg yolks and the salt. Stir until a soft dough forms. Add the almonds and mix until they are evenly distributed. Divide the dough into equal portions and place them on a lightly floured work surface. Using the palms of your hands, roll each dough portion into a sausage shape about 1 in. In diameter and 12 in long.
In a small bowl, mix together the milk and the remaining egg yolk. Brush the dough rolls with the milk mixture.
Arrange the dough rolls on the prepared baking sheet and bake until golden, about 20 minutes.
Remove the baking sheet from the oven and, while the rolls are still soft, cut them on the diagonal into slices about 1/2 in wide. Separate the slices so they are not touching, return the baking sheet to the oven and bake until dry, 5 minutes longer.
Remove to a wire rack to cool. Store in an airtight container.
Let me know if you like them! Giulia
At first try, the dough was too dry and I added milk to pull dough together.
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