Biscotti Di Pratto
Submitted by StacyLynn
Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.
YIELD
36 servingsPREP
25 minCOOK
80 minREADY
105 minBiscotti di Prato (also called cantucci) are the original Tuscan cookies, named for the town of Prato in central Italy where they’ve been made since the 14th century. The double bake (biscotti literally means twice-cooked) is what gives them their signature dry, hard texture meant for dunking in vin santo dessert wine, espresso, or strong coffee. They’re not meant to be eaten on their own; they’re meant to soak up flavor.
The two-stage almond treatment is the move that separates these from average biscotti. A quarter cup of blanched almonds gets ground into flour-fine powder and mixed into the dough for nutty depth throughout the entire cookie. The remaining ¾ cup of unblanched almonds gets roughly chopped and folded in for chunks that crunch in every bite. Most recipes use only chopped nuts and miss this layered effect.
No butter, no oil. Authentic biscotti are dry by design, fat-free except for what comes from the almonds. The dough should be stiff and slightly hard to work with. Add a tablespoon of water only if it absolutely won’t hold together, never enough to make it soft.
The 45-degree-angle slice is critical. Cutting straight across (like bread) gives you stubby ovals that lack the elegant length of proper biscotti. Cutting on the diagonal gives you the long, slim ovals you see in Italian bakeries.
These keep for a full month in airtight containers, getting only better as they age and dry further.
Pro Tips
- Use a serrated knife with a gentle sawing motion for clean slices. A straight knife crushes the cookie and creates jagged edges.
- Turn the slices halfway through the second bake for even drying. One side will dry faster if left in one position.
- Cool completely before storing. Any residual moisture will soften the cookies and ruin their characteristic dry crunch.
Variations
- Substitute hazelnuts for the almonds for nocciolini-style biscotti.
- Add 1 cup of dried cranberries or chopped pistachios for color and flavor variation.
- Dip one end of each finished cookie in melted dark chocolate for half-dipped biscotti.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
On a baking sheet, roast blanched and unblanched almonds until blanched almonds start to brown, shaking pan occasionally; 5 to 8 minutes.
Remove blanched almonds, place in blender container and grind until it turns to powder.
Set aside.
Meanwhile, return whole almonds to oven 2 to 3 minutes longer.
Remove and chop whole almonds roughly with knife, leaving large chunks.
Set aside.
Turn oven down to 300℉ (150℃).
Grease baking sheet and dust with flour; set aside.
In a small bowl, beat 3 eggs, vanilla and extract.
In large bowl, mix together flour, sugar, baking soda, salt and ground almonds.
Make a well in the center and add the eggs, blending to gradually incorporate all of flour mixture.
You should have a stiff dough.
If it is too stiff to hold together, add a little water.
Add the crushed almonds and knead them evenly into the dough.
Divide dough into 3 portions.
Form each into a long log, rounded or slightly oval (about 1½ inches in diameter).
It will flatten as it bakes.
Place on prepared baking sheet.
Bake 45 to 50 minutes.
Remove from oven and let rest 5 minutes.
Turn oven down to 275℉ (140℃).
With a serrated knife, cut logs into ¾ inch slices.
(NOTE: Unlike slicing a loaf of bread, straight across its width, cut biscotti on a 45 degree angle.)
Lay slices flat on 2 baking sheets.
Return to oven for 20 to 25 minutes, turning slices ½ way through baking time.
Remove from oven; allow to cool completely before sealing in containers.
They will stay fresh up to 1 month.
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