Cantucci Biscotti

Name: Cantucci Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons almond extract; 2 teaspoons baking powder; 6 eggs; 946 milliliters all-purpose flour; 59 milliliters hazelnut liqueur; 473 milliliters hazelnuts - toasted, skinned and coarsely chopped; 2 teaspoons vanilla extract; 473 milliliters white sugar

You can never have too many dessert recipes, so give Cantucci Biscotti a try. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 151 calories. This recipe serves 36. It is a cheap recipe for fans of Mediterranean food. A mixture of hazelnut liqueur, vanillan extract, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Mix dry ingredients (except nuts) in a large bowl.

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Nuts

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Bowl

Mix the eggs and liquids in a separate bowl.

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Egg

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Bowl

Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.

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Dough

Nuts

Shape dough into two rectangles 3 inches wide, 15 inches long.

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Dough

Place on greased cookie sheet.

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Baking Sheet

Bake for 20 minutes at 350 degrees F (175 degrees C).

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Oven

Remove baked rectangles from oven and let stand until cool to the touch.

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Oven

Using sharp knife, slice rectangles crosswise into 3/4 inch slices.

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Knife

Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

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Oven

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Servings:

2teaspoons

almond extract 2teaspoons

baking powder 6

eggs 946milliliters

all-purpose flour 59milliliters

hazelnut liqueur 473milliliters

hazelnuts - toasted, skinned and coarsely chopped 2teaspoons

vanilla extract 473milliliters

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.

Barone Ricasoli Colledila Chianti Classico Gran Selezione

Bright ruby color and stunning concentration of fragrances. Its ethereal fruity, flowery and balsamic notes strike for their fresh elegance. Notes of cherry, sour cherry, black cherry, morello cherry, violet, mint, aniseed, cinnamon. All its splendor is expressed in the palate with an extraordinary balance between the concentration of acidity and elegance. The typical notes of red fruit extended by the sweet tannins and mineral sensations return. Clean, elegant, lingering, and delicate.