Looking for that sweet little something to go with morning coffee or to satisfy a sweet tooth after a meal? Keep a batch of these superb little biscotti around!
Ever since I was young, I loved dipping these in coffee, hot chocolate or milk, or, for a special treat, having these cantucci with Vin Santo like we did in Tuscany. I usually make a double or even triple recipe and share the love! Perfect cookies to share around the holidays or to bring to parties. In a sealed container, they last for weeks (if you can keep your hands off them!) or even longer when stored i in the freezer.
2 cups all-purpose flour
1 cup white sugar
1 tsp baking powder
2 Tbls extra virgin olive oil
1 tsp vanilla
optional: 2 Tbls liqueur (orange, almond or hazelnut flavor works best)
1 cup raw almonds
Preheat your over to 350 degrees (175C). Mix flour, sugar and baking powder together in a large bowl. In a separate bowl, whisk eggs together with oil, vanilla and liqueur. Slowly add the wet ingredients into the dry until incorporated. Do not over mix. Lastly, add the almonds and fold in until they are thoroughly coated in dough. (This dough will be rather wet, but resist the urge to add more flour.)
On a large rectangular cookie sheet place parchment paper or a non-stick baking mat. When your dough is ready, wet your hands so that the dough does not stick and grab a small handful of dough.* Quickly work the dough into a long roll and flatten slightly to form a 2″x15″ log. Place each log 2 inches apart. Repeat until your cookie sheet is full or you are out of dough.
Bake the shaped logs at 350F for 25 mins. They should be lightly golden. Remove and place individually on a cooling rack for 10 minutes. With a sharp knife, slice the cooled logs into half inch pieces (20-30 per log). Arrange the pieces on their side on the mat or parchment and return to the oven for 15-20 minutes. Remove from the oven and let cool a final time on the rack. As they cool, they will harden into the crunchy, wonderful little cookies!
*Hint: If you would like the dough to be easier to work with – you can chill it in the fridge for 20-40 minutes before shaping. Let it rest in log form and return to room temperature before baking.