The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cantucci

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meadmaker's picture
meadmaker

Almond Biscotti 2/3/2010


I followed one of the recipes on here ( http://www.thefreshloaf.com/node/13979/king-biscotti-almond-biscotti-%E2%80%9Ccantucci%E2%80%9D ), and it turned out yummy! It was one of the recipes that I had all the ingredients for here at home. As for the almonds, I had a bag if Smokehouse Almonds that I rinsed the seasoning off of, before putting in the oven to roast. (Thanks to Turosdolci for the recipe!)


The one difference in outcome was that mine was a bit darker on the inside due to having added a bit more cinnamon since my cinnamon container is several *cough-cough* years old.


As for what to do with all this, I'll probably pack them up for my husband to take to work tomorrow. They are delicious!

turosdolci's picture
turosdolci


In Italy desserts are often flavored with honey, chestnuts, pine nuts, hazelnuts and almonds. Cantucci originated in the Tuscany and it is thought that they were flavored with almonds from Prato. They can be found in every pasticceria in the Tuscany. Cantucci are mostly eaten with a glass of “Vin Santo” a sweet wine. Many restaurants serve small almond biscotti with coffee and some will have a bowl of them on the table at all times. It is probably the most well-known and popular biscotti in Italy.


Following is our family recipe for cantucci. Make a full recipe and stored in a metal container, they will last a few weeks. They can be frozen up to two months – they defrost very quickly. You will always have biscotti to serve with coffee when friends drop by. 



If this link doesn't connect, go to http://turosdolci.wordpress.com



http://turosdolci.wordpress.com/2009/08/01/almond-biscotti-“cantucci”-recipe/




 


 

 

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