Here is my recipe for crispy, dry, twice-baked Italian almond cookies, also known as cantucci. The name biscotti means twice-baked, and that is exactly what you do with these Italian cookies. They are super easy and quick to make. The dough is made of flour, sugar, baking powder, vanilla sugar, orange zest, eggs and whole almonds, and it comes together easily with your hands. Then it is divided into two pieces, shaped into long logs, pressed slightly flat and baked. The baked logs are cut into slices and baked again, so they turn dry and crispy.
You can add different ingredients to the dough. Here I used orange zest and almonds, but you can also use lemon zest, hazelnuts, cranberries, pine nuts, dark chocolate or spices. I dipped some of them in dark chocolate, but you can easily leave that out. These crispy cookies are perfect with a cup of coffee.
Also try my oatmeal cookies with buttercream and chocolate. Enjoy!
Biscotti with orange and almonds
Ingredients
Instructions
Biscotti
Preheat the oven to 175°C (fan).
Put the flour, sugar, baking powder, vanilla sugar and orange zest in a bowl. Add the eggs and bring the dough together with your hands. Add the whole almonds, skin on, and knead them well into the dough.
Divide the dough into 2 equal pieces. Roll each piece into a long log. Place them on a baking tray lined with baking paper and press them down slightly. Bake for 25 minutes.
Let the baked logs cool a little before cutting them into about 30 slices. They should still be warm. Place the slices on the baking tray and bake/dry them for 12 minutes at 150°C (fan). They should be crispy and golden.
Let the biscotti cool on a wire rack. Keep them in a cookie tin at room temperature. Enjoy!
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
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