Biscotti or cantucci, as they are actually called in Italy, are crunchy twice-baked biscuits and the perfect coffee accompaniment.
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Almond flavored ones are my favorite. The almond pieces give it a great texture and add a softness to the crunch. I like to use a mixture of organic blanched and non-blanched almonds.
These biscuits are very simple and easy to make. When stored properly they can last for weeks, and make for a great edible gift. I love them with a strong cup of coffee in the morning or even with a relaxing chamomile latte before bed. They are very versatile.
I like to make these with olive oil, but you can also use vegetable oil. Try to stay away from oils with strong flavors such as sesame oil.
These crunchy biscuits are baked in two parts. First, you need to bake the dough without cutting it, then you slice it and turn each biscuit sliced side up and toast them in the oven. Make sure you wait until the dough has cooled down and to use a sharp knife when slicing them, so as not to break the biscotti, which will still be delicate at this point. I suggest using a large baking tray so as to minimize washing up.
For a twist on the almond flavor why not try or Natalya’s cranberry almond biscotti.
Other great variations of cantucci with different nuts are Aimee’s cranberry and pistachio biscotti and Sandhya’s Walnut Biscotti. For something unusual you could also try Robyn’s pumpkin biscotti with chocolate chips
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Almond Biscotti
Ingredients
- 125 ml Olive oil
- 100 g White granulated sugar
- 192 g Plain Flour
- 7 g Baking Powder
- 3 Medium Eggs
- 5 ml Almond Extract
- 50 g Chopped Almonds
Instructions
- Preheat the oven to 190degrees and line an oven traywith baking paper
- In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended.
- In a separate bowl combine the flour, baking powder and almonds.
- Add the flour mixture to the egg mixture and stir until you have a heavy dough
- Roll the dough into a log and press it down onto the baking paper. You want it to be about 1/2 inch thick.
- Bake it for 30 minutes until golden brown.
- Take it out of the oven and let it cool down for about 20 minutes
- Once it has cooked down cut your dough into slices of about 1/2 inch each.
- Place the cookies with the sliced side up on the baking sheet and bake for 6 minutes. Then turn them over and bake for a further 6 minutes. Both sides should now be toasted.
