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Biscotti (Cantucci)
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Biscotti

Ingredients

  • 3 cups wheat flour (Type 450 or Italian 00)
  • ¾ cups cane sugar
  • 5 tbsp unsalted butter
  • 2 whole eggs
  • 1 egg yolk
  • ½ tsp salt
  • 1 tsp vanilla extract (optional)
  • 2-3 tbsp Sambuca
  • 1 tsp baking powder
  • ⅓ tsp lemon zest
  • 1 tbsp warm water
  • 1 cup pealed and sliced almonds

Instructions

  1. Preheat the oven to 350° Fahrenheit or 180° Celsius.

  2. In a small saucepan, melt the butter over a low heat. Make sure not to burn it. Let it cool for a few minutes while you prepare the other ingredients.

    melted butter

  3. In a medium mixing bowl, mix flour, salt and baking powder together.

    flour with salt and baking powder

  4. In a separate mixing bowl, using a whisk or hand mixer, mix together the egg yolks, whole egg, sugar, lemon zest, Sambuca, vanilla, and warm water.

    eggs with sugar and lemon zest

  5. Add the melted butter and continue mixing the wet ingredients together.

    add melted butter

  6. Combine all the ingredients together, the dry ones with the wet ones.

    mix dry and wet ingredients

  7. Work the dough with your hands until all the ingredients are combined.

    biscotti dough

  8. Add the sliced almonds and using your hands, work them into the dough.

    sliced almonds

  9. Knead the dough some more to incorporate the almonds.

    knead the dough

  10. Take the mixed dough and separate into two equal parts.

    separated dough

  11. Roll each part into a long roll and place each roll side by side on a perchmant lined cookie sheet.

    rolled dough

  12. Bake for 30-35 minutes.

    baked biscotti

  13. Remove from the oven and using a very sharp knife cut diagonally 1 inch (2.5 cm) thick pieces.

    cut biscotti rolls

  14. Place them face up on the cookie sheet and bake them for another 15 minutes.

    turn the cookies face up

  15. Remove from the oven and let the freshly baked biscotti cool off for at least 20 minutes before serving.

    cool off biscotti