Traditional Tuscan Cantucci (Almond Biscotti)

Ingredients

• Makes about 30 biscotti
• Plain flour - 250g
• Caster sugar - 175g
• 2 large eggs + 1 egg yolk
• baking powder - 1tsp
• Pinch of salt
• Zest of 1 orange (traditional and highly recommended)
• Whole almonds, skin on, lightly toasted - 200g
• 1 egg, beaten (for glazing)

Method

Prepare: Preheat oven to 180┬░C (160┬░C fan).

Line a baking tray with baking parchment.

Toast the almonds for 8ÔÇô10 minutes if not already toasted, then cool.

Make the dough: Mix flour, sugar, baking powder, salt, and orange zest in a large bowl.

Add the 2 eggs and extra yolk.

Mix until a firm dough begins to form.

Add the almonds and knead briefly until evenly distributed. The dough should be quite firm and slightly sticky.

Shape: Divide the dough into two equal pieces.

Roll each into a log approximately: 25cm long, 5cm wide, 2cm high

Place on the baking tray with space between them.

First bake: Brush the logs with beaten egg.

Bake for 25ÔÇô30 minutes until lightly golden.

Remove from the oven and allow to cool for 10 minutes.

Slice: Reduce oven temperature to 160┬░C (140┬░C fan).

Using a serrated knife, cut the logs diagonally into slices about 1.5cm thick.

Second bake: Lay the slices cut-side down on the baking tray.

Bake for 10 minutes.

Turn each biscuit over.

Bake for a further 10 minutes until crisp and golden.

Cool completely. The biscotti will continue to harden as they cool.

Store in an airtight tin for up to 3 weeks.

In Tuscany, cantucci are traditionally served with Vin Santo (sweet Tuscan dessert wine). The biscotti are dipped briefly into the wine before eating.