These are wonderful Italian crispy biscuits, doubly-baked and packed pull of almonds. I used a different recipe in the past but this time I went for one seen on Manue's blog (in French). I used only almonds inside the biscotti (because I know that the person I'll gift them to will prefer them this way) but Manue used a mix of almonds, chocolate chips and candied orange. Which is also good, obviously. I've also made another batch, replacing 40 g of almonds by dehydrated cranberries, which I had at home.
|Biscotti / Cantuccini|
- 1 egg
- 80 g sugar
- 20 g dark brown sugar
- 120 g flour
- A few drops of vanilla extract (and, depending on personal taste, a few drops of bitter almond extract)
- 1/2 tsp baking powder
- 95 g almonds, quickly roasted beforehand
Pre-heat oven to 160°C.
Beat the egg with the sugar and the vanilla extract (plus the bitter almond extract, if chosen). Add the flour with the baking powder, then the almonds. Mix with fingertips. Using your hands, form a log on a lightly floured surface.
Place on a baking sheet lined with parchment paper. Bake at 160°C for 25 minutes.
Remove from the oven and leave to cool completely on a rack. Cut diagonal, 1 cm thick slices and lay them on the baking sheet, still lined with parchment paper. Bake a second time at 160°C for 10 minutes, turning the biscotti over after 5 minutes.
Turn the oven off and leave the biscotti inside for a further 5 minutes. Then take out of the oven and leave to cool on a rack.