Serves:
About the Recipe
Cantucci (kahn-too-chee), derived from the Italian word for "little piece" were originally off-cuts from the sweet loaves that bakers would sell to their wealthiest customers. The discarded portion which was called cantuccio which means "on the corner" would be enjoyed by peasant families.
These Tuscan almond-flavored biscotti are traditionally dipped in Vin Santo, a sweet wine, and are enjoyed before or after dinner. I prefer making them thin for a light, crispy, and crunchy texture ideal for dipping in wine, espresso, coffee or a cup of tea.
Preparation
Preheat oven to 350 degrees.
In a large bowl, combine all the ingredients except the almonds.
The mixture will be very dry and crumbly, but keep kneading and the dough will soften.
Add almonds and mix with wet hands to gather dough together.
Transfer the dough to a lightly floured surface and form into 2 logs, approximately 12” long.
Place logs on a baking sheet lined with parchment paper or silicone mat.
Bake 20-25 minutes.
Remove from oven and cool for about 15 minutes before slicing.
Place logs on cutting board and with a sharp knife, cut diagonally into ¼- ½ inch slices.
Place cut biscotti back on baking sheet and bake for 10-12 minutes.
Remove from oven and cool.
Store in an airtight container for up to 4 weeks.