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Traditional Italian Biscotti (Cantucci Toscani)
Cantucci, also called Biscotti di Prato, are a classical sweet treat from northern Tuscany. They have a very ancient history and are now considered the most traditional dessert in the whole region. Imagine that the first official record of their existence comes from a book written in 1691!
Ingredients
1 cup unpeeled almonds1 and 1/4 cup sugar
3 eggs, plus 1 for brushing
1 tablespoon honey
3 cups all-purpose flour
1 teaspoon baking powder
Zest of 1 orange
Pinch of salt
Instructions
Preheat oven at 370 F.Roughly chop half of the almonds.
In a large bowl, combine sugar, honey, and eggs. Whisk for a couple of minutes until the compound turns lighter in color.
Add flour, baking powder, orange zest and salt. Mix everything together until well combined.
When you achieve a crumbly texture, add the almonds, both chopped and whole.
Shape the dough into three long logs (about 1 1/2 inches high) and place them on your baking sheet, lined with parchment paper. Remember to leave enough space between the logs to allow for rising.
Evenly brush the log’s surface with egg.
Bake for 20 minutes, until golden brown.
Take the logs out of the oven and lower the temperature at 330 F.
Cut the logs diagonally into 1/2-inch slices using a serrated knife.
Put the slices back onto the baking tray, cut sides down. Cook for another 8 to 10 minutes.