Biscotti or cantucci are Italian almond biscuits, which you have to soak in coffee or tea, otherwise you risk breaking your teeth in them. :)))
The specifics of them, besides having whole almonds in them, are the fact that they are baked twice. Something that I did not understand the first time, but which in practice is not very complicated. 🙂
The ingredients are flour, sugar, eggs and almonds and they resemble sponge cakes.
Recipe: 250g flour, 250g caster sugar, 2-3 medium size eggs, beaten, 1/2 bag of baking powder, 135g almonds, orange/lemon peel. Mix the flour, sugar and baking powder in a bowl, then add the beaten eggs, a little at a time. At the end, a biscuit-like dough comes out, which should not be sticky. Whole almonds and citrus peel and/or essences are added to it. From the dough, form two rolls on the table sprinkled with flour, which will be baked on baking paper, at the medium heat, for about 30 minutes. After that, take it out, leave it for 10 minutes, cut each roll into finger-thick slices, which will be put back in the oven for another 20 minutes. That’s 2 times baking. 🙂 Two trays of oblong biscotti come out.
I didn’t put almonds, because I didn’t have any, I put some orange essence and a little Amaretti liqueur, to give it taste. That’s why the dough needed more flour. Logical. After that I burned them a little on the bottom, in phase one and I burned them again in phase two. Like a real disaster that I am. :)))))
Due to the composition, when they cool they harden. Which is why they need to hydrate with wine or an espresso. 😀
Yes, bro, I burned them and I’m slightly frustrated and annoyed, because after so many experiments I imagined that my skills are slightly above this level… but I’m going to look more intensively into the temperature issue, because I suspect that’s where the problem comes (not from the fact that I am a chief disaster :))) ).
The recipe is from Paul Hollywood.
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