Archive for July, 2017

Almond Biscotti “Cantucci”

FullSizeRender (3)A holiday gift took us to an Italian cooking class at Gio Culinary Studio. The theme was dinner in Florence. It was a fascinating place with most of the cooking done by the chef/owner who provided instruction and commentary as he prepared our meal. We did assist with pasta making. I’ve never had better beef (Bistecca Florentine) and it was a very enjoyable night. He made this biscotti cookie “Cantucci” which we dipped in sweet wine for dessert. This recipe measures ingredients by weight. Using a scale is the best way to achieve consistent results when baking and is more common in other countries.  I have never rolled cookies in sugar before baking. It doesn’t work with all doughs but makes an excellent exterior for this twice baked cookie.

I did not have a kitchen scale until Valentine’s Day came this year. Some may not find baking tools a romantic gift but they work for me.

Cantucci

Cream together:
6 oz. butter
13 oz. granulated sugar
0.1 oz. salt
0.2 oz. vanilla
0.2 oz. almond extract

Mix in slowly:
6 oz. eggs–about 3 extra large

Sift together and add till combined:
15 oz. all purpose flour
0.2 oz. baking powder  (about 1 1/2 teaspoons)

Stir in:
8 oz. almonds (chop coarsely before adding to dough)

Roll dough into logs.

Roll logs in granulated sugar before placing on parchment on cookie sheets. Almond biscottiFlatten tops of logs slightly before baking.

Bake at 350 for 10-12 minutes.

Remove from oven and let cool a little. Slice and bake for about 5-10 more minutes or let sit in the hot oven to dry out.

 

 

 

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July 15, 2017 at 5:38 pm 3 comments


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