These are another favorite of mine. Most people know these as biscotti (twice baked). Also known as cantucci an Italian almond biscuit that originated in the city of Prato. In Tuscany it is referred to as cantuccini. This is my Christmas version of these delicious cookies. You can also substitute the cranberry for dried cherries and almonds for pistachios. I’m a dunker so these are great for holding up in coffee, cappuccino, lattes, tea or some vin santo!
Ingredients:
2 2/3 Cups of Flour
1 ½ Cup of Sugar
2 tsp of Baking Powder
1/2 tsp of Vanilla
1 tsp of Salt
Zest of 1 Naval Orange
1Cup of Flaked Almonds toasted (it brings out the flavor of the nuts)
1Cup of Sweetened dried cranberries
3 Tbsp Juice or Orange Juice
3 Eggs
5 Tbsp of Vegetable Oil
Preparation
preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, add the eggs, oil and orange juice and mix to combine well. Add the flour mixture and mix to combine but do not over mix.
Dump dough onto a heavily floured board and divide dough in to 6 equal portions. Roll each piece into a log that’s about 12 inches long, make sure to sprinkle with flour along the way to keep dough from sticking. Set the logs about 3 inches apart onto the prepared baking sheet, press gently to flatten each log so that they are about 1 ½ to 2 inches wide. Bake until the logs are golden and slightly firm, about 25 minutes rotating the baking sheets half way for even baking.
Let the logs cool about 10 minutes. Transfer logs to a cutting board, using a serrated knife, slice them on a sharp diagonal or slice straight across, whatever your preference. Slice about ½ inch thick. Arrange the slices on the baking sheets, laying cut side down. Return to oven and bake for 7 minutes. Turn the cookies over and rotate the baking sheets and bake for anothert 10 minutes or until golden and lightly browned.
Michelle Cooks with Love 