Cantucci - Italian Almond Biscotti

This dry crunchy Italian biscuit originates from the Northern Tuscany region.

Originally made with whole (skin on) almonds, and also refered to as a twice baked bisquit.

I have made mine with pistachio, as i did not have almonds on hand.

Ingredients:

260g (2cups) Plain Flour

200g (1cup) White Sugar

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Teaspoon Almond Essence

1 Tablespoon (generous) Unsalted Butter

2 Whole Eggs - each eggs should be large (60g) at room temperature.

130g (1cup) Almond - raw, skin on (i used shelled pistachio)

Optional - Lemon or Orange Zest

Preheat the oven to 180—200degC.

Mix all dry ingredients first, then add the soft butter and mix it in by hand.

Add the two whole eggs and combine the mixture.

Add the nuts. (Almond or whatever nuts you using)

We are aiming for a dough that is slightly sticky.

If it’s too sticky, add a little flour, if its too dry, add up to 1 tablespoon of water. If the eggs are the right size, you should not need to add anything.

Separate the dough into two portions, and roll out each portion by hand to a 30cm roll. Slightly tap the top of the rolls.

Place rolls onto a silicon or bake paper covered baking tray and bake for 20 minutes.

After 20 minutes, take it out, let it rest for 10 minutes.

With a serrated (Bread) knife, cut each roll up into a 2cm wide diagonal pieces.

Place the cut up biscuits back into the baking tray cut side facing up.

Bake in 180C for another 10 minutes.

Let them cool on a wire rack. They will harden further as they cool.

Once completely cooled down, store them in an airtight biscuit container (cookie jar).