Bilby Bites - the food blog from Bilby Marketing

Cantuccini Biscotti

My partner JC had got his hands on a brand new Gaggia Classic coffee machine and was seriously perfecting his Americanos and lattes, so I felt it only right that I find a decent biscotti recipe to complement said brew. This one is from chef Jim Fisher who runs cooking classes in the Dordogne. It worked well the first time and hasn't let me down since. I get very positive comments every time I dish them out.

Cantuccini Biscotti

Cantuccini Biscotti

A Stack of Cantuccini Biscotti

A Stack of Cantuccini Biscotti

Ingredients

  • 325g plain flour
  • 300g caster sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 325g whole blanched almonds
  • 3 large eggs
  • 2 tsp vanilla extract

Method

  • Preheat your oven to 180°C (Gas Mark 4/ 350°F) and line 2 baking sheets with silicone paper.
  • Roughly crush one third of the almonds using a rolling pin and tea towel. Combine the flour, sugar, baking powder, cinnamon and salt in a bowl and stir well. Add all of the almonds to the mixture.
  • In a separate bowl, whisk the eggs with the vanilla extract and add to the dry ingredients. You should end up with a stiff dough. Add more flour if necessary, but don't go mad. Lightly flour a work surface and divide the dough in half. Roll each half into a cylinder using the palms of your hands, making each cylinder shorter than the baking sheet. Place the cylinders onto the respective baking sheets allowing room for them to expand on all sides. Gently press each cylinder flat with the palm of your hands so that they are roughly 1-2 cm in height.
  • Bake for 25-30 minutes until the logs are firm to the touch and spread to roughly double their size. Allow the logs to cool on the pan on a rack.
  • Reheat the oven to 180°C as before. On a chopping board, cut each of the logs diagonally into slices around 1cm thick - you can make these slightly thinner or thicker as you chose. Place biscuits cut-side down back on the baking sheets. They will not spread as before so these can be tightly positioned. Bake the biscotti for about 15-20 minutes or until lightly toasted. Remove from the oven and leave to cool. Store as you would ordinary biscuits. This recipe makes about 40 biscuits, but this will vary according to how thinly you slice them.

Bilby Boost

  • Biscotti literally means twice baked.
  • The first time I made this I had to add more flour to the mixture as it was quite wet, however, this could have been an error on my part as I seem to be having more luck with it now that I have made them a few times. Adding the extra flour did not ruin the biscotti at all.
  • Biscotti can also be served with a sweet, dessert wine at the end of a meal.