Cantucci e Vin Santo

下ごしらえ

材料

作り方

手順

1. 1

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   約5 分

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   約2 分

3. 3

   In a separate bowl, lightly beat the large eggs, egg yolk, and almond extract.

   約1 分

4. 4

   Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

   約2 分

5. 5

   Add the whole almonds to the dough and knead gently until they are evenly distributed.

   約3 分

   調理のヒント： The dough will be stiff, but avoid overworking it.

6. 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.

   約3 分

   調理のヒント： Leave space between the logs as they will spread slightly.

7. 7

   Bake the logs for 20-25 minutes, or until golden brown and firm to the touch.

   約25 分

8. 8

   Remove the baking sheet from the oven and let the logs cool for about 10 minutes.

   約10 分

   調理のヒント： Do not turn off the oven.

9. 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.

   約3 分

   調理のヒント： Slicing while still warm helps prevent crumbling.

10. 10

    Lay the sliced biscuits cut-side down back on the baking sheet.

    約1 分

11. 11

    Return the biscuits to the oven and bake for another 15-20 minutes, flipping halfway through, until they are golden brown and crisp.

    約20 分

    調理のヒント： This second bake is crucial for achieving the characteristic crunch of biscotti.

12. 12

    Let the cantucci cool completely on a wire rack before serving.

    調理のヒント： They will continue to crisp as they cool.

13. 13

    Serve with Vin Santo for a traditional Italian dessert experience.