Cantuccini Biscotti al Cioccolato
Cantucci, the twice-baked Italian almond biscuit, originated in the countryside of Prato in the 16th century and were even served in the Medici court.
They crunchy oblong-shaped cookie are traditionally dipped in Vin Santo, a sweet dessert wine. They are filled with toasted almonds - and sometimes raisins, chocolate chips or even lemon zest.
- 500 grams Flour
- 100 grams Sugar
- 16 grams Baking Powder
- 80 grams Butter (at room temperature)
- 4 Eggs (2 whole and 2 yolks)
- 250 grams Almonds
- 400 grams Dark chocolate
- Pinch of salt
- 1 Egg Yolk (to spread on top of cantuccini)
- Preparing
Preheat the oven at 180° C (350° F)
Melt the chocolate in a bain marie.
Mix the other ingredients (except the almonds) well with a fork either on a floured board or in a large bowl. Add the melted chocolate.
When the ingredients are well blended, add the almonds.
The dough should be like a ball. Divide it into 4 and make long flat rolls on a wax paper covered oven tray.
Press down gently with the palm of your hand to flatten them.
Using a brush, spread some egg yolk on top of them.
- Cooking
Cook at 180°/200°C for 20-25 minutes until they became golden brown.
Let them cool down a bit then, on a cutting board, cut them diagonally into slices 1-1.5 cm thick. Now they look like the cantuccini you have in your mind, but they need to be toasted, as they need to be crispy. Put your cantuccini back in the baking tray with one of the cut sides up. Bake the cantuccini a little longer until they are well toasted. Let them cool down completely and serve them with some Vin Santo. Store them in an air-tight container or biscuit tin.