Almond Biscotti Cantuccini

Almond Biscotti Cantuccini
Italian cookies Cantucci or Cantuccini. Double-baked almond cookies, crunchy, delicious and willing to seduce you and give you a very tasty bite. The whole almonds give them a great taste.
Classic dessert with which the Italians are used to close a meal accompanying them with coffee or sweet wine Vin Santo.
work: 20′ time: 40′ easy:

Ingredients (∼50 cantuccini)

  • 300 gr (10.6 oz) flour
  • 230 gr (8.1 oz) sugar
  • 3 eggs
  • 1 tbsp baking powder
  • 1 tsp salt
  • 80 gr (2.8 oz) almonds
  • 1 tsp anise
  • 1 tsp bitter almond essense
  • 1 tbsp brown sugar
In a large bowl add the sugar and eggs.
You beat them lightly for very little, just to mix the egg whites with the yolks.
Pour flour little by little sieving it above the mixing bowl.
Add the baking powder, salt, anise and almond essence.
Stir gently with a spatula. Add the almonds whole, with their skin.
Knead lightly with your hands, the dough, and divide into 5 parts. Knead with quick movements, each of them in oblong loaves. Place them in a shallow pan, onto wax paper, spaced.
Sprinkle with brown sugar and a little flour.
Put the pan in a preheated oven at 170°C (338°F, Gas 3.5) for 15 minutes. Remove from the oven, slice the loaves diagonally with a thickness of 1 cm (0.39 inches). Arrange the biscuits with a cut surface downwards and bake again for 5 more minutes.
Do not bake them more, because when they cool they will harden more.
Enjoy your Cantoutsini dipped in coffee or tea. The Italians dip them into sweet wine Vin Santo.
Zambia Sifaki