Italian Biscotti (Cantucci)

40 mins
Serves 12
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Directions

  1. 1Add all dry ingredients into the bowl: flour, sugar, almonds, salt and baking powder.
  2. 2Add all dry ingredients into the bowl: flour, sugar, almonds, salt and baking powder.
  3. 3Add all dry ingredients into the bowl: flour, sugar, almonds, salt and baking powder.
  4. 4Mix all of the dry ingredients.
  5. 5Mix all of the dry ingredients.
  6. 6Mix all of the dry ingredients.
  7. 7Add wet ingredients: vanilla extract, honey, eggs, zest of half a lemon and zest of half an orange.
  8. 8Add wet ingredients: vanilla extract, honey, eggs, zest of half a lemon and zest of half an orange.
  9. 9Add wet ingredients: vanilla extract, honey, eggs, zest of half a lemon and zest of half an orange.
  10. 10Mix it all together until there is no more dry flour.
  11. 11Mix it all together until there is no more dry flour.
  12. 12Mix it all together until there is no more dry flour.
  13. 13Place the dough on top and gently work it so it's nice and flat and a rectangular shape.
  14. 14Place the dough on top and gently work it so it's nice and flat and a rectangular shape.
  15. 15Place the dough on top and gently work it so it's nice and flat and a rectangular shape.
  16. 16Bake it all at 170 degrees for about 20 minutes until nice and golden on top.
  17. 17Bake it all at 170 degrees for about 20 minutes until nice and golden on top.
  18. 18Bake it all at 170 degrees for about 20 minutes until nice and golden on top.
  19. 19Let it cool down for 15 minutes before cutting it.
  20. 20Let it cool down for 15 minutes before cutting it.
  21. 21Let it cool down for 15 minutes before cutting it.
  22. 22Cut them about one finger thick.
  23. 23Cut them about one finger thick.
  24. 24Cut them about one finger thick.
  25. 25Place them back in a tray, flat side down, ready for the second baking.
  26. 26Place them back in a tray, flat side down, ready for the second baking.
  27. 27Place them back in a tray, flat side down, ready for the second baking.
  28. 28Put them back in the oven at 160 for 10 minutes.
  29. 29Put them back in the oven at 160 for 10 minutes.
  30. 30Put them back in the oven at 160 for 10 minutes.

Ingredients

  • 200 g flour
  • 200 g flour
  • 200 g flour
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 100 g whole almonds
  • 100 g whole almonds
  • 100 g whole almonds
  • 6 g baking powder
  • 6 g baking powder
  • 6 g baking powder
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 zest of an orange
  • 0.5 zest of an orange
  • 0.5 zest of an orange
  • 0.5 zest of a lemon
  • 0.5 zest of a lemon
  • 0.5 zest of a lemon
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract

Equipment

bowlgraterwooden spoonbaking trayknife