Here is my take on an Italian biscotti (cookie) called “Cantuccini”. A traditional “twice baked” cookie from the Tuscany region. They are sweet and simple, and best of all delish especially when accompanied by an espresso! The reason why I said it’s “my take” on the recipe is because I’ll be using the almond meat left over from the Almond Milk tutorial I posted a few weeks back. I hate to throw away anything so I figured this was the perfect use for it!
500 grams all-purpose flour
200 grams almond meat (from almond milk recipe) or 200 grams ground almonds
200 grams brown sugar
50 grams melted butter
1 tsp vanilla extract
1 tsp baking powder
rind of 1 lemon and 1 orange (I love a double dose of citrus flavors!!)
pinch of salt
Heat the oven to 180 degree’s celsius and prepare a large flat tray with greaseproof paper.
Start by beating the eggs and then add the sugar, melted butter, vanilla and lemon rind.
Add the flour, baking powder, salt, and almonds and mix with a wooden spoon into a ball of dough. At some point you may want to get sticky and use your hands!
Divide the dough into 4 balls and roll out into long strips, about 30 cm wide. You can make them even smaller if you prefer them more bite size.
Bake at 190° C for about 20 minutes. Take them out of the oven and allow them to cool down a bit enough to cut.
Slice the long cookie strip diagonally about 1-1-5 cm wide, and place back in the tray to bake for another 15-20 minutes at 150° C. Cool and store in a sealed container.