Cantuccini (Italian Almond Cookies)
Try this easy and simple recipe for Cantuccini or almond biscotti, a wonderful Italian cookie that are baked twice making them hard, dunk in wine or coffee.
- 2.1 ounces butter - softened at room temperature
- ½ pound sugar
- 2 eggs
- lemon zest from 1 lemon
- 2 tablespoons lemon juice
- 14 ounces flour
- 11/2 teaspoons baking powder
- pinch of salt
- 1 cup almonds with skin (and) or other nuts
- 3 tablespoons liquor like rum or some drops of rum aroma (optional)
In a big bowl, cream together butter and sugar. Add in the eggs, lemon juice and zest and beat until well combined. Add the flour, baking powder and salt and mix until a sticky dough is formed. Add the nuts and liquor and mix until well distributed.
Turn out the dough in a floured surface and divide into 3 portions. Roll each portion into a long log about 2-inch in diameter and transfer them to the baking sheet leaving some room in between logs. Lightly press each log with your hand to flatten them a bit (height about 1.25 inch).
Bake at 180 C/ 350 F for 20 minutes or until they are slightly golden. Remove sheet from oven and using a sharp serrated knife, cut the logs into smaller diagonal slices about three-quarter to one inch wide.
Return the cookies to the baking sheet cut side up and bake again for 5-7 minutes or just until the sides are slightly golden, do not over-bake or they will become too hard.
Store in airtight containers and enjoy!
Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 104mg | Fiber: 0g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 0.8mg