Twice baked biscuits (Cantucci biscotti)
6
MEDIUM
PREP TIME
30 MINS
COOK TIME
20 MINS
TOTAL TIME
50 MINS
RECIPE PROVIDED BY
Auntie Monique
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INGREDIENTS
- 250g plain flour
- 200g caster sugar
- 2 tsp baking powder
- 3 medium eggs
- 100g mixed dried berries, chopped
- 100g pistachios
- 100g blanched almonds with skins
- Zest and juice of 1 lemon
INTRODUCTION
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy mounds of deliciousness! Usually used dipped in a sweet desert wine, traditionally Vin Santo.
They are easy to make and can be adapted to include any or all of your favourite dried fruit and nuts. This is our family’s favourite combination.
METHOD
Preparing the dish:
- Pre heat the oven to 180c.
- Mix all the dry ingredients by hand in a large bowl.
- Lightly beat the eggs and add them to the dry mixture.
- Add the lemon juice and mix well together.
Making the biscuits:
Flour your worktop and add ½ the mixture. Form into a sausage shape.
Flour your worktop again and form the second half of your mixture.
Place both onto a lined baking tray, leaving a big gap in the middle and bake for 20 minutes.
Drop the oven temperature down to 120c, remove from the oven cut into thin
slices using a bread knife, and pop it back onto a lined baking tray and cook for a further 10 minutes.
To serve:
Enjoy these with a glass of our Cantiniere Primitivo or the traditional Vin Santo.
Salute!
Top tip:
- This dish is traditionally dipped into a sweet wine or coffee
- Add any of your favourite dried fruit and nuts.
- Can add or coat in chocolate chips too!
Perfect served with a bottle of our fabulous Terre Di San Vito Cantiniere Primitivo red wine.
