How To make Biscotti Di Prato ( Tuscan Almond Biscotti)

How To Make Cantuccini Almond Biscotti: Recipe and Tutorial

This recipe for Italian almond biscotti is a delicious way to enjoy the flavors of Italy! These cookies are perfect with coffee or an afternoon tea. They're crunchy, buttery and melt in your mouth. Check out this recipe and learn how you can make these delicious treats at home!


I love cooking. I'll always make time for it, no matter what my schedule is like that day - even if there's just a measly 30 minutes and all the dishes are done in advance.

Cooking has been one of my passions ever since I was little; really, when you think about how many different recipes there are out there (and new ones being made every single day), then not trying something would be such an insult to those who have spent so much care crafting their dish!


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Cantucci toscani con le mandorle - Ricetta originale Biscotti di Prato

Oggi vi propongo i cantucci toscani con le mandorle. Questi biscotti della tradizione toscana conosciuti anche come Biscotti di Prato, di solito vengono serviti per accompagnare del buon Vin santo o Vin brulè. Da noi, in Sicilia, si consumano anche per accompagnare un bel bicchiere di passito di Pantelleria. Sono friabili e ricchi di mandorle intere che vengono aggiunte all'impasto che è leggermente agrumato per via della presenza di un po' di scorza di limone. Una volta preparati se conservati in un contenitore ermetico, possono rimanere freschi anche per un mese. Per preparare i cantucci toscani ci serviranno i seguenti ingredienti:
- 3 uova
- 200g zucchero
- 100g burro morbido
- Scorza di limone
- 9g ammoniaca per dolci
- 500g farina 00
- 300g mandorle
Poi andranno cotti con forno ventilato a 170° per 30 minuti, a questo punto si sfornano e si tagliano quando ancora sono caldi per poi essere nuovamente infornati per altri 10 minuti alla stessa temperatura.

E voi conoscevate i cantucci toscani? fatemelo sapere qui giù nei commenti. Noi ci vediamo alla prossima video ricetta. Ciao


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CANTUCCI Recipe - Almond flavored biscuits from Tuscany

Try this really easy and delicious recipe from Prato, Tuscany!

Ingredients:
2 eggs
150g sugar
260g flour
120g almonds
1 lemon zest
1 tsp baking powder
1 tsp vanilla essence

You can try this recipe at home and send me the pictures here:

Italian baking biscotti. Biscotti Like an Italian Biscotti di Prato

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Italian baking biscotti Biscotti Like an Italian | Biscotti di Prato, Tuscany


History of the Biscotti Cookie
“The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, MOST importantly, resistant to mold

Though more modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times.

The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners.

Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—some even boasted that they would be edible for centuries.

Biscotti were a staple of the diet of the Roman Legions. After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others.

The people did their best to survive; there was no culinary development. But with the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). Right? Stay with Me as I show you how to make a traditional the Italian baking Biscotti.

Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. Cantucci Di Prato: Tuscan Biscotti Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato. There, the cookies were—and still are—known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany

This is a very Traditional Italian Cookie Recipe from Tuscany. Biscotti Di Prato. BISCOTTI with ALMONDS & DRIED FRUIT is scrolling at the end of this video. ENJOY! Please Subscribe to my YOUTUBE channel. Here is the written recipe for YOU!
BISCOTTI with ALMONDS & DRIED FRUIT

4 extra large eggs room temperature
1 cup sugar, white
1 cup brown sugar
6 oz butter, room temperature
1 tsp Pure vanilla extract
1 tsp almond extract
1 Lemon zest & juice 1/2
1 cup sliced almonds, unsalted
1 cup chopped mixed dried fruit
figs, dried cherries (optional)

1 Tbsp baking powder
1 tsp baking soda
4½ - 5 cups all purpose flour (initial 2 1/2 cups first—(remaining flour gets added toward the end)

**Reminder Biscotti di Prato are a Twiced Baked Biscotti Cookie**

Preheat 375 first baking between 17-22 minutes

Mix the first 6 ingredients together using electric mixer on low for two and half minutes. Then add lemon zest and incorporate by hand using trusty wooden spoon. Next add juice half lemon. Then stir in dried fruits & nuts (both optional) set bowl aside.

In a separate mixing bowl sift 2 1/2 cups flour with baking powder and baking soda.

Using trusty wooden spoon. Mix sifted flour into the wet batter ingredients slowly in thirds. I always use a wooden spoon. This is WORK miei amici. (translates: my friends)

Once the first portion of the flour is incorporated it is now time to add remaining flour once again slowly. Mix until dough is stiff clean sides of bowl & spoon using silicone spatula .

Roll dough out onto parchment lined cookie sheet and make your biscotti logs (see video - also this recipe will be scrolling at the end of the video) this recipe made 3 biscotti logs also known as 50-60 biscotti cookies.

Bake Biscotti logs on 375 between 17-22 minutes until lightly golden brown on bottom. Try NOT to open oven door until like 13 -15 min check on them

Cut (while still slightly warm) gently on the diagonal consult with A CHEF CALLED RHONDA’s Italian Baking Biscotti Video and learn exactly the technique on how to shape the biscotti log and how to cut biscotti cookies.

Once you have cut your biscotti cookies it is time to bake them yet again on your already reduced oven between 6-8 minutes until to a tasty golden color. on parchment lined pan.

Reduce Oven temperature to 350 toast til dry
Bake another 6-8 minutes until golden toasty
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Biscotti with Almonds -Cantucci di Prato

Biscotti with almonds ingredients:

7 Cups all-purpose flour (1 kilo)
3 1/2 cups granulated sugar (700 grams)
6 Whole Eggs
4 Egg yolks
2 Tbsp Honey
1 Cup Extra Virgin Olive Oil (200ml)
1/4 Tsp salt
3 1/2 Tsp baking powder (15 grams)
Zest of a large orange or 2 smaller ones
3 1/2 cups whole almonds (500 grams)
The Oven should pre-heat to 365°F (185°C)
2nd Bake 6-8 minutes at 365°F (185°C)

Homemade Tuscan Almond Biscotti [Italian Recipe]

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Ingredients:

1 egg + 1 yolk
sugar (80 g)
flour (200 g)
baking soda (1/2 teaspoon)
white wine (25 ml)
almonds (50 g)
butter (40 g)
a pinch of salt
orange zest