It is time for a biscuit! Of all the things we make at De Roestige Vork I think we bake cookies the most. Often it is a chocolate chip cookie with different combinations of chocolate, nuts and dried fruits. We saw that on the English site there wasn't any cookie recipe yet. We will certainly translate our recipe for the chocolate chip cookie soon but we really wanted to make a biscotti!
Biscotti (or Cantucci) are Italian almond biscuits that have to baked twice. They are perfect with a cup of tea or coffee. But also very nice with a sweet dessert wine after a nice meal!
Enjoy!
Leoni
Ingredients (for 15 biscuits)
50 grams of butter (on room temperature)
150 grams of fine granulated sugar
1 tsp vanilla paste (or vanilla extract)
2 eggs
1 tbsp cinnamon
150 grams of almond flour
150 grams of flour
1 tsp baking powder
salt
To spread on top of the dough:
1 egg
50 grams of granulated sugar, mixed with 1 tsp of cinnamon
Method
Preheat the oven on 160 degrees Celsius.
Mix the butter, sugar, vanilla paste and egg for about five minutes in the food processor.
Add the tablespoon of cinnamon and mix for another half a minute.
Add the almond and regular flour together with the baking powder and a touch of salt. Mix by hand with a spatula.
Form a slab of around 2 cm thick, it will be around 20x12 cm big. Place the slab of dough on a covered baking tray.
Beat up the egg. Use half of the beaten egg to cover both sides of the dough. Mix the sugar and cinnamon together and again use half of the sugar mix to cover the dough. You will need the reaming egg and sugar mix later.
Place the baking tray in the middle of the preheated oven, bake for 40 minutes.
When the dough is a nice golden brown and a little bit cracked on the top you take the baking tray out of the oven. !Keep the oven on!
Let the dough cool off for about 5 minutes.
Cut the dough in slices of about 1 cm thick and place them on their side on the baking tray.
Cover the slices on (one side only this time) with the remaining egg and sprinkle the sugar mix on top.
Bake the biscuits for another 30 minutes to make them crunchy and brittle as a biscotti should be!
