ITALIAN ALMOND BISCOTTI

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At first glance, before it is sliced, it looks like bread, mostly Ciabatta. Biscotti presents differently, like bread but.. a crunchy cookie. Italian Almond Biscotti otherwise known as Cantucci, are light as a fairy with an unmistakable nutty aroma which is also intensely reflected in the taste. The cookie is unique, yet so easy to make. They are butter-free and oil-free which makes them light and airy. And with every play with pot and pan, biscotti promises a nutty, crunchy, light, and flavourful satisfaction! One won’t be acceptable, and you won’t even notice how quickly the plate gets empty!

Quite a few ingredients are used in the baking process of biscotti. All you will need is eggs, sweeteners and flavourings, flour and Almonds! First, it is baked like a log, which is later sliced and baked again, a concept known as double baking. Double baking ensures the cookie fully bakes on the inside which also enhances crunchiness. The toasted almonds give biscotti its unique nutty and toasty taste and aroma.

All You Need To Know About Almond

Biscotti (Cantucci)

• Originally from Italy. Biscotti are originally Italian cookies and are normally served with milk. Traditionally, biscotti are made with egg, sweetener, flour, almonds and leavening while excluding butter and oil. Nowadays, different flavour variations are explored such as chocolate chip biscotti, rum and raisin biscotti and so on while also incorporating butter and oil into the cookie batter.
• It is double-baked(twice baked). It is first baked like a log then sliced and baked again for a few minutes until crunchy.
• It is a nut-based (almond) cookie. The high amount of toasted almond gives biscotti a unique taste, texture and aroma.
• Traditional biscotti are not made with butter or oil. This gives them a distinctive light and crunchy texture.
• Baking powder acts as the leavening to make the dough rise during baking
• Fresh zest ( orange or lemon) is used in the dough to enhance flavour.

Recipe Run-Through

• In a bowl, mix sugar, eggs, extract, and zest of lemon until the sugar is less gritty.
• Sift all-purpose flour over the mixture, then add baking powder and mix to form a soft dough.
• Add toasted almonds ( full or roughly chopped) and mix into the dough until evenly distributed.
• Refrigerate dough for at least 40 minutes ( this makes the dough less sticky) so you will not add a lot of dough during shaping.
• Lightly add flour on a clean surface and roll the dough into a large log. Size can be tailored with the baking tray you have on hand. If the baking tray is small, roll two small logs if it’s big enough one large log will work.
• Transfer the cookie log to a baking tray and bake in a preheated oven at 180C for up to 20 minutes. Remove and set aside to cool.
• Using a sharp knife, cut across into small-sized pieces.
• Place them on a baking tray cut side exposed-(facing up) then bake again for another 5-6 minutes. Remove and set aside to cool.

Recipe Notes

• Avoid adding too much flour when shaping. The dough will be a bit sticky which can tempt you into adding more flour. Adding more flour will make the cookie hard and heavy and musk the flavours. Only lightly coat the out parts with flour, roll into a log and immediately place on the baking tray lined with parchment.
• Use a serrated knife or a very sharp knife to slice the cookie. Let the cookie log cool completely before slicing
• Toasted unpeeled almonds increase flavour. To toast almonds, spread almonds in a baking tray and roast them in a preheated oven at 160C for 10 minutes.
• Alternatively, add more ingredients to the cookie batter such as chocolate chips or raisins but also reduce the sugar amount if so since these can increase the sweetness level.