The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The King of Biscotti: Almond Biscotti “Cantucci”

turosdolci's picture
turosdolci

The King of Biscotti: Almond Biscotti “Cantucci”


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/




 


 

 

Comments

spsq's picture
spsq

I love biscotti, but I get an error when I follow the link.

benjamin's picture
benjamin

could you re-check your link and maybe re-post... the one you have provided returns an error message. I'd love to see the article in question!


 


thanks


ben

giertson's picture
giertson

I love vin santo and biscotti after dinner. Although I was always more partial to ricciarelli with my vin santo, probably because I was living in Siena when this ritual was even possible.

ehanner's picture
ehanner

When you get the error page, click on the bread link on the right and scroll down a couple entries. It's a good write up.


Eric

trailrunner's picture
trailrunner

there isn't any "bread" link to the right so I Googled the recipe with the info that was posted. Here is the link to their family recipe...


 


http://www.nowpublic.com/style/king-biscotti-almond-biscotti-cantucci

Cosmopolita's picture
Cosmopolita
turosdolci's picture
turosdolci

Thank you  for your recipe and comments.  I also have a recipe using filberts which I will post at some point in  time.  I'll bookmark your blog andit will be so much fun reading it in Italian. I'm planning to spend a few months in Italy this winter looking for some new recipes.  Hope others will read your recipe and give it a try.


Thanks again,


Patricia

meadmaker's picture
meadmaker

Great recipe! I made this today, and it turned out quite wonderful.


Thanks!

turosdolci's picture
turosdolci

I'm so glad you tried it and liked it.  It is one of my families recipes.  It is a one of the most ordered biscotti in our business.  They freeze really well also and last for a few months.  When freezing, it is best to freeze the loafs before cutting them.  They stay fresher and defrost very quickly.


Thanks for the feedback.


Patricia

felicekitchen's picture
felicekitchen

actually cantucci are made using NO butter, oil or fat.....

Doc.Dough's picture
Doc.Dough

I thought that biscotti (by definition) were baked twice.

Is there a missing step (a second bake to dry out the cut cookie)?

felicekitchen's picture
felicekitchen

bis (2 times) cotti (cooked) twice cooked.

the wodk biscotto, in italian, refers to any type of cookie - biscotto di cioccolato - chocolate cookie, for example

biscotto, as used in the usa, really refers to cantucci - that are indeed baked twice