Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits
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.
- 1 lemon, zest of.
- 2 eggs
- 150 g (5½ oz) sugar
- 50 g (2 oz) butter
- 300 g (10½ oz) wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 200 g (7 oz) almonds (with skin)
Boil the almonds a few minutes and deskin then them.
Roast the almonds for 15 minutes at 200°C (390°F) to dry them out.
Beat the wet ingredients separately until the sugar is dissolved.
Mix the dry ingredients.
Knead the dry and wet ingredients in a bowl.
Divide the dough into 3 equal parts.
Roll each portion into a "sausage" that is as long as your baking pan.
Put them on the baking pan and press them flat to approx. 2 ½ cm (1 inch) thickness.
Bake them once in the oven at 175°C (350°F) for approx. 25 minutes.
Take them out and let them cool down a few minutes.
Cut them diagonally into slices the width of your finger. (½ inch or 1 cm)
Bake again until golden. About fifteen minutes. Turn them over once or twice so they get evenly golden on all sides.