Sweet, nutty, crisp almond biscotti is a wonderful fall treat. Biscotti always looks so fancy, but only requires a handful of ingredients and comes together in a snap! A great fall treat.
This month for Secret Recipe Club I was assigned to a lovely, exotic blog filled with recipes from across the globe! Choosing a recipe from Manu’s Menu was a tough assignment! Manu, an Italian-native lives in Australia with her Indian husband and their adorable children. Did you catch all those countries and all that cuisine? Italy, Australia, India… Manu’s recipes comes from literally ALL over the world–from her homeland(s) and her travels. So fun. Her photography is gorgeous and every recipe seems authentic, delicious, and do-able for any home cook. I’m not sure how she manages this but I’m so impressed. I thought about making tons of recipes, like her Artichoke Frittata, these cute Kitten Chocolate Cookies, Tahini Honey Roasted Cashews, or this refreshing Moroccan Mint Tea. Ultimately [as I usually do when stressed out about making a SRC recipe choice], I consulted Ben and he thought biscotti sounded like a good choice. So biscotti it is… 🙂
I think biscotti was a great choice from Manu’s blog. What’s more Italian than crunchy cookies to dip in coffee? But while reading Manu’s blog post with her recipe for biscotti, I learned some interesting facts that I just had to share with you! First of all, what we think of as biscotti is actually called cantucci to signify that they are twice baked. All cookies in Italy are called biscotti [plural, singular is biscotto]. Confusing, right? And traditionally, cantucci are dipped not in coffee but in sweet wine! Huh. I mentioned this to Ben and he was like, hmmm, a new sort of communion? Haha! I hope that’s not too sacrilegious to say online but it was just too funny not to share. 🙂 I can’t attest to how these taste dipped in wine, but in coffee… let me just say they are FABULOUS!
These almond biscotti, err--cantucci–are sweet, crunchy, and a lovely treat to make even a weekday morning more special. I love it whenever we have biscotti on hand, since they last for a couple weeks on the counter and also freeze well. #treatsfordays Thanks, Manu, for a great recipe! Enjoy!
Cantucci (Almond Biscotti)
from Manu’s Menu
- 10.5 ounces whole almonds – or a generous 1/2 cup sliced almonds
- 3 eggs
- 10.5 ounces sugar
- 5.25 ounces butter, melted
- 2 cups/500 grams flour
- 1 teaspoon baking powder
- 1 teaspoon almond extract [or vanilla]
- egg and milk, for brushing – optional
Toast almonds in a preheated oven at 375 degrees F for 3-4 minutes, or on the stovetop. Or you can take the easy way out and buy toasted and sliced almonds like me. 🙂 Set aside, and leave oven on. Line a large baking sheet with a silpat or parchment paper.
Then, place eggs and sugar in the bowl of a stand mixer. Beat with whisk attachment until light and fluffy, about 2 minutes. Stir in melted butter, then slowly beat in flour and baking powder with paddle attachment on low speed. Fold in almond extract and toasted almonds.
Transfer the dough to a floured work surface and gently knead dough to form a ball. Dough will be sticky, so flour your hands too. Divide dough into two equal parts, then roll each ball into a long log and place on prepared baking sheet. Brush with an egg/milk mixture, if desired. I forgot to do this!
Bake at 375 degrees F for 20 minutes or until the top is just getting golden brown. Remove from oven and cool for about 20 minutes, then slice into thin strips and place on parchment-lined baking sheets. Reduce oven temperature to 340 degrees F, then bake for 20 minutes or until crisp on each side, flipping halfway through.
Cool completely, then eat by dipping in beverage of choice–coffee, milk, tea, or cocoa. Mmm!