Cantucci is a Tuscan almond biscotti. You can vary the flavour by adding dried fruit or chocolate.
|2 Tbsp||Lemon juice|
|1 ½ tsp||Baking powder|
|100 g||Almonds (Main)|
|½ cup||Crystallised ginger|
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- Preheat oven to 150 DegC. Beat butter and sugar in a bowl until light and fluffy, add eggs, one at a time beating after each. Add lemon juice,and rind off lemon, flour, baking powder and salt, and mix well. Lastly mix in slightly toasted almonds and ginger.
- Turn out on a lightly floured board and roll into two logs about 5cm in diameter. Place logs on a lined or greased and floured baking tray and cook for 1 hour until golden and firm to touch.
- Cool the logs and then, using a sharp serrated knife, cut on an angle into single biscuits approximately 1cm thick.
- Place cantucci on a single layer on oven tray and bake for 20 minutes until golden and crunchy. Cool on a wire rack and store in an airtight container.