What Americans call biscotti in Italy are known as cantucci or cantuccini if they are small.
Biscotti is the generic term for cookies or biscuits in Italian, and it literally means twice (bis) cooked (cotti). The word โbiscottiโ is pluralโฆ.you can have one biscotto or two biscotti!
In Tuscany, cantucci are traditionally served at the end of a meal with a glass of vin santo for dipping, but you can also serve them for breakfast alongside your favorite hot beverage or as a snack.
No matter what you call it, here is my basic cantucci recipe. You can add whatever you’d like and I’m even experimenting with different flours. This recipe makes about 25 pieces, depending on how you cut them. Enjoy!
The version I made today was with whole wheat flour, sunflower oil and 35 grams of dried cranberries and 35 grams of filberts (hazelnuts). yum!
Italian Biscotti – Cantucci
PrintIngredients
B๏ปฟiscotti Dough
W๏ปฟET
- 80 ๏ปฟgrams ๏ปฟmilk
- ๏ปฟ60 ๏ปฟgrams v๏ปฟegetable oil
- ๏ปฟ100 ๏ปฟgrams s๏ปฟugar
- ๏ปฟ30 ๏ปฟgrams p๏ปฟowdered sugar
- `1/2 z๏ปฟest lemon
- 1๏ปฟ t๏ปฟsp v๏ปฟanilla extract
D๏ปฟRY
- 8๏ปฟ g๏ปฟrams b๏ปฟaking powder
- 3๏ปฟ00 g๏ปฟrams f๏ปฟlour
A๏ปฟDD INS
- 1๏ปฟ00 g๏ปฟrams n๏ปฟuts
O๏ปฟR
- 7๏ปฟ0 g๏ปฟrams ๏ปฟdried fruit or chocolate
Instructions
- ๏ปฟPreheat oven to 340
- m๏ปฟix wet ingredients
- s๏ปฟtir ADD IN ingredients
- a๏ปฟdd dry ingredients
- t๏ปฟransfer dough to lightly dusted counter and knead for only a minute
- s๏ปฟplit dough into two parts, shape into two logs
- b๏ปฟake for 25 minutes, cool for 20 minutes
- c๏ปฟut diagonally with a serrated knife
- ๏ปฟplace pieces on the cut side, bake in oven for 10 mins, let cool