NUT BISCOTTI *From ITALIAN FARMHOUSE
This recipe is based on a traditional Tuscan biscotti called cantucci, where almonds are used. I love the deep, golden flavor of the combination of nuts, which are lightly toasted before being added to the dough
NUT BISCOTTI *From ITALIAN FARMHOUSE
This recipe is based on a traditional Tuscan biscotti called cantucci, where almonds are used. I love the deep, golden flavor of the combination of nuts, which are lightly toasted before being added to the dough
Servings Prep Time
48biscotti 10minutes
Cook Time
50minutes
Servings Prep Time
48biscotti 10minutes
Cook Time
50minutes
Ingredients
  • cups; 230 g all-purpose flour
  • 1teaspoon baking powder
  • teaspoon ½fine sea salt
  • 4tablespoons; 60 g unsalted butterat room temperature
  • cup;100 g ½ Vanilla sugar
  • 2 large eggsat room temperature
  • 1 large egg yolkat room temperature
  • 1/3cup;50 g almondsskinned, toasted, and coarsely chopped
  • 1/3cup;50 g hazelnutstoasted, skinned, and coarsely chopped
  • 1/3cup;50 g walnutstoasted and coarsely chopped
Instructions
  1. Preheat the oven to 350F (175C). Line 2 baking sheets with parchment paper.
  2. Sift together the flour, baking powder, and salt onto a piece of waxed or parchment paper.
  3. In a large bowl or the work bowl of an electric mixer, beat the butter until pale yellow and light. Gradually add the sugar and mix until thoroughly combined. Add the eggs, one at a time, then the egg yolk, mixing well after each addition. Add the flour mixture and mix just until combined. Fold in the nuts.
  4. Divide the dough into quarters and shape each quarter into a 6-inch (15 cm) log about 1 ½ inches (3.75 cm) thick. Place the logs about 1 ½ inches (3.75 cm) apart on the prepared baking sheets.
  5. Bake the logs in the center of the oven until they are puffed and golden, about 25 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Leave the oven on.
  6. With a sharp knife, cut the logs on the diagonal into ½-inch (1.3 cm) thick slices. Place the slices, cut side down, on the parchment-lined baking sheets and bake until they are golden on one side, about 15 minutes. Turn the slices and bake until they are golden on the other side, 5 to 10 minutes more. Remove from the oven and let cool on a wire rack.