Cantuccini, often called biscotti, are Italian biscuits that are known the world over and are one of the most popular Italian treats internationally. In fact, you'll often find them served in cafés all over the world when you order a coffee. They are often considered a creation of the city of Prato though there are suggestions that they may have been invented elsewhere. However, the word “cantuccini”, as used in Tuscany specifically, tends to indicate a particular kind of bicotti, a variation on the traditional recipe which tends to be longer, less dry, have larger rusks and consist of bread dough enriched with olive oil and anise seeds.
Whatever variation or recipe is followed, however, these little treats are the perfect thing to accompany your coffee after a meal or to bag up as gifts for loved ones. Why not try out our recipe and then compare them to the real thing in Italy once you've found a luxury villa in Prato?
Whatever variation or recipe is followed, however, these little treats are the perfect thing to accompany your coffee after a meal or to bag up as gifts for loved ones. Why not try out our recipe and then compare them to the real thing in Italy once you've found a luxury villa in Prato?
Ingredients
Makes roughly 40 cookies
250g of plain flour
1 teaspoon of baking powder
180g of caster sugar
2 teaspoons of vanilla sugar
1 pinch of salt
25g of butter (melted and then left to cool before use)
2 eggs
175g of almonds (to be coarsely chopped before use)
Method
1. Mix the flour and baking powder. Next, add the sugar, vanilla sugar and salt. Form the mixture into a mound with a well at the centre, pour the butter and eggs into it and knead to a dough. Knead in the chopped almonds.
2. Form the dough to a ball, adding more flour if necessary. Cover and chill for 30 minutes.
3. Line a baking tray with baking parchment and preheat oven to 200 C.
4. Cut dough into 6 pieces and shape each into a 25cm log. Arrange these on a baking tray, leaving enough space for them to spread whilst cooking so they don't become connected when they expand in size later. Bake in the preheated oven for 10-15 minutes.
5. Allow them to cool a little, then cut into 1cm slices. Lay on a baking tray and bake for another 8-10 minutes at 200 C until golden-brown.
6. Leave to cool, make some coffee and enjoy as you plan your trip to Tuscany!
Makes roughly 40 cookies
250g of plain flour
1 teaspoon of baking powder
180g of caster sugar
2 teaspoons of vanilla sugar
1 pinch of salt
25g of butter (melted and then left to cool before use)
2 eggs
175g of almonds (to be coarsely chopped before use)
Method
1. Mix the flour and baking powder. Next, add the sugar, vanilla sugar and salt. Form the mixture into a mound with a well at the centre, pour the butter and eggs into it and knead to a dough. Knead in the chopped almonds.
2. Form the dough to a ball, adding more flour if necessary. Cover and chill for 30 minutes.
3. Line a baking tray with baking parchment and preheat oven to 200 C.
4. Cut dough into 6 pieces and shape each into a 25cm log. Arrange these on a baking tray, leaving enough space for them to spread whilst cooking so they don't become connected when they expand in size later. Bake in the preheated oven for 10-15 minutes.
5. Allow them to cool a little, then cut into 1cm slices. Lay on a baking tray and bake for another 8-10 minutes at 200 C until golden-brown.
6. Leave to cool, make some coffee and enjoy as you plan your trip to Tuscany!
