Dessert

Cantucci e Vin Santo

Name: Cantucci e Vin Santo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 racions
Cuisine: italian
Ingredients: 300 g all-purpose flour; 200 g granulated sugar; 2 u large egg; 1 u egg yolk; 7 g baking powder; 0,5 ct almond extract; 0,25 ct salt; 150 g whole almond untoasted, unblanched; 1 tassa vin santo (opcional)

Cantucci, also known as biscotti di Prato, are traditional Italian almond biscuits originating from Tuscany. They are baked twice, making them crisp and perfect for dipping. Vin Santo, a sweet dessert wine, is the classic accompaniment.

Una recepta original de Forkin

Temps total: 1 h
Racions: 8
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir ous, En:Nuts, gluten, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 gall-purpose flour
200 ggranulated sugar
2 ularge egg
1 uegg yolk
7 gbaking powder
0,5 ctalmond extract
0,25 ctsalt
150 gwhole almond, untoasted, unblanched

serving suggestion

1 tassavin santo(opcional)

Estris

large bowl · wire rack · baking sheet · parchment paper · cutting board · whisk · serrated knife

Elaboració

Pas a pas

1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Uns 5 min
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Uns 2 min
3
In a separate bowl, lightly beat the large eggs, egg yolk, and almond extract.
Uns 1 min
4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Uns 2 min
5
Add the whole almonds to the dough and knead gently until they are evenly distributed.
Uns 3 min
Nota de cuina: The dough will be stiff, but avoid overworking it.
6
Divide the dough in half and shape each half into a log, approximately 25-30 cm (10-12 inches) long and 5 cm (2 inches) wide, on the prepared baking sheet.
Uns 3 min
Nota de cuina: Leave space between the logs as they will spread slightly.
7
Bake the logs for 20-25 minutes, or until golden brown and firm to the touch.
Uns 25 min
8
Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
Uns 10 min
Nota de cuina: Do not turn off the oven.
9
Carefully transfer the warm logs to a cutting board and, using a serrated knife, slice them diagonally into 1.5-2 cm (1/2 to 3/4 inch) thick biscuits.
Uns 3 min
Nota de cuina: Slicing while still warm helps prevent crumbling.
10
Lay the sliced biscuits cut-side down back on the baking sheet.
Uns 1 min
11
Return the biscuits to the oven and bake for another 15-20 minutes, flipping halfway through, until they are golden brown and crisp.
Uns 20 min
Nota de cuina: This second bake is crucial for achieving the characteristic crunch of biscotti.
12
Let the cantucci cool completely on a wire rack before serving.
Nota de cuina: They will continue to crisp as they cool.
13
Serve with Vin Santo for a traditional Italian dessert experience.

Conservació

Com conservar-ho

Store cooled cantucci in an airtight container at room temperature.