Cantucci

For those of you who love biscotti - you're going to want to hang on to your hats.  I'm officially declaring this Biscotti Week on the blog!  (I may just be a little overly excited about this.)  

I've posted biscotti recipes in the past but I've got some new, delicious (and lactose free) biscotti recipes that you are going to love.  

I'm going to start with a very simple and basic, almond biscotti called cantucci.  These biscotti are so good with a cup of tea in the morning, as a sweet little treat for an afternoon snack or even on a Christmas cookie tray.  Cantucci are super crunchy with just a hint of sweetness.  

Cantucci
1 3/4 cups flour
3/4 cup + 1 Tablespoon sugar
1 Tablespoon honey
1 teaspoon baking powder
zest from 1 orange (optional)
1/2 teaspoon almond extract
2 eggs
1/2 cup almonds

Whisk together honey, eggs and almond extract. 

Stir together flour, sugar, baking powder and orange zest in bowl of standing mixer. 

Add egg mixture to dry ingredients and stir until combined.  

Stir in almonds. 

​Shape into 2 logs.  Place on silpat lined baking sheet. 

Bake 30 minutes at 350.  

Cool logs slightly.  Slice into 1/2 inch slices and return to baking mat.  Bake 5 minutes.  Flip.  Bake 5 more minutes.

It is perfectly acceptable to eat cookies for breakfast if you call them biscotti.  (hehehe)  I enjoy them as a crunchy snack and I serve them as a dessert.  These nutty little treats are delicious with just about anything - coffee, tea, brandy.  

As you can see, I've gotten really creative with my biscotti serving containers.  (When you have to photograph 6 batches of biscotti in one week, you have to get pretty creative with the food styling.)   I love big glass jars, pretty wine glasses, old china pieces and even arranged some of my bisoctti on vintage napkins.  

I hope that you enjoy these yummy little treats as much as I do.   

Click here for a printable version of this recipe