Classic Cantucci (Italian Almond Biscotti)
Biscotto, the plural form of biscotti, is derived from the Latin word, biscotus for twice cooked or baked.* Years ago, when I was a newbie to cooking, I couldn’t figure out how bakers made their biscotti so hard without scorching the top and edges. Then, it all made sense when I ran across a recipe that told me to twice bake the cookie, once at a low temperature. This makes the biscotti durable and because of their long shelf life, they were popular among Christopher Columbus and the Roman Legion, who set sail with this precious cargo in their ship’s hold.** It’s amazing how this little cookie has brought so much pleasure to so many for centuries!
Ingredients
- 4 T. unsalted butter
- ¾ cup white granulated sugar
- 2 large eggs
- 1 ½ t. vanilla
- ½ t. almond extract
- 2 cups all-purpose flour
- 1 cup plain, unsalted almonds
- ¾ cup sliced almonds
- ½ t. lemon zest
- Seeds of 1 vanilla bean
- ½ t. ground anise
- ½ t. baking powder
- ½ t. baking soda
- ¼ t. sea salt
Directions
- Step 1 Take out the butter so it’s at room temperature and preheat the oven to 350° F.
- Step 2 Beat the butter and sugar in a large mixing bowl for 2-3 minutes with a stand or hand-held mixer over medium speed until the butter and sugar are pale yellow and fluffy. Then, add the eggs, vanilla, and almond extract and continue to beat until creamy.
- Step 3 Next, in a separate mixing bowl, combine the flour, slivered almonds, lemon zest, baking soda, baking powder, and salt. Now, grind 1 anise star in a spice or coffee grinder to yield ½ teaspoon. Then, grind 1 cup of almonds in the grinder until it is the consistency of flour. Add the anise and almond flour to the mixing bowl with the other dry ingredients. After this, use a paring knife to make a lengthwise split in the vanilla bean and by curling back the pod, you can scrape out the seeds. Add to the same mixing bowl.
- Step 4 Now, combine the dry ingredients from step 3 into the wet ingredients from step 2 half at a time with a stand mixer or by hand. Mix until incorporated.
- Step 5 Next, line a baking sheet with parchment paper and form two (12” long by 2-3” wide) elongated logs, like the shape of 2 baguettes. Bake for 25 minutes and take out of the oven. Turn the oven temperature down to 275° F and let the biscotti cool for 10 minutes. Then, take a serrated utility or bread knife and cut the biscotti at a 45° angle into ½-¾” slices. *Tip: you may need to play with the angle of the knife to deter the biscotti from crumbling. Bake again for 30 minutes or until the biscotti is a hair golden. Note: you may have to wait several hours until the biscotti firms up, but it is well worth the wait!
Biscotto, the plural form of biscotti, is derived from the Latin word, biscotus, for twice baked. So, this popular twice baked cookie is perfect for dipping in your morning coffee or capping off a long evening. Full of anise and almonds, this Italian version is a must for your recipe wheelhouse.
SOURCES:
*”Why Bake Them Twice?” Marlo’s Bake Shop, 13 January 2013. Last accessed 14 February 2022.
**Russo, Susan. “Not All Biscotti Are Created Equal,” National Public Radio, 12 January 2011. Last accessed 14 February 2022.