Biscotti (Cantuccini di Prato)
Here is our recipe for how to make vegan biscotti, also known as Cantuccini di Prato. Have you ever wondered if it’s actually possible to prepare this popular sweet treat at home using plant-based ingredients? Well, now you have the answer! Make sure to stay tuned for more upcoming recipes.
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ITALIAN CANTUCCI BISCOTTI recipe [hazelnut cookies] by ItalianCakes USA
ITALIAN CANTUCCI BISCOTTI recipe [hazelnut cookies] by ItalianCakes USA.
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How to make this traditional italian cookies. We made cantucci (or biscotti di Prato or cantuccini) with hazelnuts (instead of traditional almonds), a classic of Italian pastry.
Tuscan biscuits are delicious to eat alone on every occasion or as a fine meal accompanied and soaked in vin santo.
The ingredients for our cantucci recipe are:
- 1 Kg of flour
- 750 gr of caster sugar
- 1 lemon peel
- 6 eggs
- 1/2 teaspoon of salt
- 200 ml sunflower oil
- 120 ml of brandy
- 40 g of ammonium bicarbonate
- 1 kg of hazelnuts or almonds
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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)
Cantuccini: Original Tuscany Almond Biscuits Recipe and with Chocolate
This are traditional almond biscuits made here in my city, Prato. In this video you will see also how to make Cantuccini with chocolate
Cantucci have a crispy consistence, so the tradition says you have to dip them into the Vin Santo, a typical sweet wine here in Tuscany but if you can't find it you can try with marsala ^_^
As always if you like the recipe please subscribe :
INGREDIENTS
400 gr All purpose flour
250 gr sugar
100 gr almond
100 gr dark chocolate
3 eggs
4 egg yolks
7 gr instant baking powder
grated orange zest
salt
lightly roast 100 gr of almonds in the oven for 4 minutes at 120 degrees.
in a bowl whisk well 2 whole eggs and 3 egg yolks with 250 g of sugar and a pinch of salt
add the grated zest of half orange
in another bowl mix 400 grams of flour and 7 grams of instant baking powder for cakes
add the flour mix a little at a time and mix well
transfer the dough onto a pastry board and work it lightly by hand
Now you can divide the dough into two parts if you want to make these cookies in both versions
Take part of the mixture and add the toasted almonds that in the meantime will have cooled.
knead the dough to form a log
take the other part of the dough and add 100 gr of chocolate cut in big pieces
form another log
place the two pieces of dough on a baking sheet covered with baking paper
brush them with egg yolk
bake them in the oven at 180° C for 15 minutes
Remove them from the oven and let them cool slightly. Use a sharp knife to cut them at an angle into slice about 1 inch thick
Put them back in the oven for about 15 minutes at 170° C. Let them cool. You can taste the Cantucci with vin santo or marsala.
That's all! if you have liked the recipe please subscribe, let this community grow and thumbs up on the video, if you have any question feel free to ask in addition if you want to see a specific italian recipe done ask here in the comment section!!
#cantucci
#almondcookies
#chocolate
How to Make Biscotti | Almond Biscotti | Biscitti Recipe | Dried Fruit Biscotti Recipe
Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice-cooked), known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name cantuccini. These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.
The confusion on the name may have been born from the fact that on the old sign (still present) of Biscottificio Antonio Mattei, the leading manufacturer of biscuits of Prato, is written just below the name of the shop: Manufacturers of cantuccini, which at the time were one of the major products of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name cantuccini with the biscuitstypical of Sardegna and Sicily.
Following rediscovery of the original recipe by Prato pastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning a special mention.
The mixture is composed exclusively of flour, sugar, eggs, pine nuts; and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are.
Traditionally in Italy, biscotti di Prato are sold together with another sweet speciality of Prato, the bruttiboni. Served after dessert, they are usually combined with orange juice.
Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.