How To make Biscotti Di Prato (Little Almond Cookies)
2 oz Almonds, blanched
6 oz Almonds, unblanched
4 c Unbleached all-purpose flour
1 3/4 c Granulated sugar
3 Extra-large eggs
1 pn Salt
1 pn Ground saffron
1 ts (scant) baking soda
1 Extra-large egg white
Preheat the oven to 375F. Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown. Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each. Place the flour on a pasta board in a mound and make a well in the center. Put the sugar and eggs in the well. Mix the sugar and eggs together well, then add the salt, saffron, and baking soda. Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 tablespoons is incorporated. Set the leftover flour aside. Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces. Knead for 2 to 3 minutes more, incorporating the remaining flour. Divide the dough into 8 pieces. With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter, then place, widely apart on a buttered and floured cookie sheet. Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 minutes. Remove the rolls from the oven (they will expand in size sideways) and cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or biscotti. Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes. They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can. Serves 8 to 10.
How To make Biscotti Di Prato (Little Almond Cookies)'s Videos
CANTUCCI TOSCANI MORBIDI, CANTUCCINI, BISCOTTI DI PRATO, BISCOTTI ETRUSCHI
Ciao amici!
Oggi vi presento una deliziosa e facile ricetta di cantucci toscani .
Un dolce semplice della tradizione toscana, dal sapore delicato e molto goloso!
Questa Ricetta facile e veloce dei biscotti di Prato, è perfetta per quando vorresti preparare qualcosa di diverso ma, non avete troppo tempo da impiegare a preparare delle ricette dolci che richiedono lunghi tempi di cottura.
Una ricetta di cantuccini toscani semplice e veloce da realizzare, con pochi ingredienti, adorerà tutta la vostra famiglia!
lo la cucino molto spesso e non mi stanco mai di mangiare questi deliziosi cantucci morbidi, pieno di gusto.
Bastano pochi semplici ingredienti e pochissimo tempo per preparare questi biscotti etruschi semplici e golosi.
Provate la mia ricetta dei cantucci toscani morbidi e senza burro , e sono sicura che vi piacerà!
Ingredienti:
Quantità per circa 40 pezzi
280 gr di farina’00
150 gr di zucchero semolato
130 gr di mandorle con la pelle
2 uova
buccia grattugiata di 1 arancia
buccia grattugiata di 1 limone
vaniglia
1 cucchiaino di ammoniaca per dolci (in alternativa 1 cucchiaino di lievito per dolci)
1 pizzico di sale
Ingrediants:
Quantity for about 40 pieces
280 g of 00 flour
150 g of granulated sugar
130 gr of almonds with skin
2 eggs
grated peel of 1 orange
grated peel of 1 lemon
vanilla
1 teaspoon ammonia for desserts (alternatively 1 teaspoon baking powder)
1 pinch of salt
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VIDEO PRECEDENTI ▶️
Se hai 1 mela, prepara questa ricetta facile e veloce:
Ricetta facile di Torta di mais in scatola:
Biscotti senza glutine:
Playlist Dolci facili e veloci:
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TUTTE LE MIE RICETTE FACILI E VELOCI:
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Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits
Recipe:
Biscotti means twice baked and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.
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)
Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
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How to Make Italian Almond Cookies or Cantucci Biscotti
Italian Almond Cookies or Cantucci Biscotti
Ingredients:
250g of all purpose flour
180g of sugar
100g of almonds
2 eggs
1 tsp of ammonia for sweets/baking powder
1 pinch of salt
30g of butter
20ml of sweet liquor
Steps:
1. Mix egg, sugar and pinch of salt. Mix well!
2. In a large bowl put flour, ammonia/baking powder, knead with your hands.
3. Add mixture of egg, sugar and salt.
4. Add butter and almonds.
5. Knead with hands.
6. Divide the dough into two pieces and give each part the shape of a log then brush each with the yolk.
7. Bake in a hot oven at 200°C for 20 min.
8. Remove from oven, let them cool for few minutes then cut them into slices of thickness about 1.5 cm.
9. Put biscuits into the oven and cook for about 15 min at 160°C.
10. Remove from the oven and cool.
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Cantuccini (chocolate-almond biscuits)
Bon Appetito!
Today we make cantuccini. Cantuccini, also known as biscotti di Prato, are delicious Italian almond biscuits that originated in the city of Prato in Tuscany. They are popular for their unique texture and delightful flavor. While traditional cantuccini are made with almonds, there are variations that include other ingredients such as chocolate.
Here is a description of chocolate-almond cantuccini:
Appearance: Chocolate-almond cantuccini typically have a golden-brown color with specks of chopped almonds and melted chocolate throughout. They are long and narrow in shape, resembling small logs or fingers. The surface is slightly crunchy and may have a subtle shine from the melted chocolate.
Texture: Cantuccini have a distinct texture that sets them apart from other biscuits. They are twice-baked, which gives them a characteristic hardness and dryness. However, they are not overly hard or dense. Instead, they have a satisfying crunchiness that is balanced with a tender, crumbly interior. The chopped almonds provide a pleasant chewiness and add to the overall texture.
Flavor: Chocolate-almond cantuccini offer a delightful combination of flavors. The rich, bittersweet taste of chocolate pairs harmoniously with the nutty, sweet flavor of almonds. The chocolate adds a touch of indulgence while the almonds contribute a subtle nuttiness. The biscuit base itself is mildly sweet, allowing the chocolate and almonds to shine without overpowering the palate.
Serving: Cantuccini are traditionally enjoyed with a drink, such as Vin Santo, a sweet Italian dessert wine. The biscotti are often served as a dessert or snack. To fully appreciate their texture, they are typically dipped into the wine, coffee, or tea, which softens them slightly without making them overly soggy.
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