The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Italian Cantuccini (Biscotti)

(12:12)
4.4
stars
,5ratings
Ready In
Prep Time
Cook Time
John & Sage
John & Sage
126 Followers
Perfect for dipping in your relaxing morning coffee. In this Grokker Premium video, Culinary Instructor Sage Russell shares with us how to make Cantuccinis, crunchy Italian biscotti. The first step in this simple recipe is careful attention to every ingredient: almonds, fresh eggs, quality butter. You can whip these up in no time, and then share them with your family....or hide them all for yourself!

Cooking Recipe

Yields: Makes 30

Ingredients:
3 & 1/2 cups (500g) of self raising flour
1 & 1/2 cups (300g) of superfine or granulated sugar (caster)
3/4 cup (180g) of unsalted butter
3 eggs
1 cup (200g) of raw or blanched almonds (you will later chop in food processor))
1/3 cup (50g) of store bought ground almonds/almond flour
Pinch of salt

Directions:
1. Preheat the oven to 350℉ (170-175°C).

2. Start off by blitzing 1 cup of raw almonds in a food processor until coarsely chopped. Take them out of the processor, pour into a bowl and set aside.

3. Place 3 1/2 cup (500g) of self-raising flour, 1/3 cup (50g) of ground almonds, 1 1/2 cup (300g) of sugar, a good healthy pinch of salt, and 3/4 cup (180g) of butter in the processor. Blend the batter a little to mix to a sandy texture.

4. In a separate bowl crack 3 whole eggs and then add to the processor. Mix batter again and use the spatula to scrape the edges to get all the eggs incorporated into the batter. Dough should easily be shaped into a ball and be moist. If consistency is not right, and if dough requires loosening, add just a teaspoon of water at a time and blend in until it holds a ball shape.

5. Once you have the dough to the right consistency, you can add about 1 cup (200g) of your chopped almonds. Mix into batter a little more but take care not to grind the almonds, you want them course in the finished biscotti.

6. Take the dough out of the blender and place it in a bowl. Pack it together to make a tight ball. Cut the dough into 4 equally sized pieces. Take 1 piece and spread dough by hand out on a parchment paper lined baking tray.

7. Shape the dough out into a one foot long sausage shape about 2 inches wide and 1 inch high, and do the same with the other 3 pieces. Place 2 of them per tray. Place them in a preheated oven of 350°F (170-175°C) for 25 minutes.

8. Take the Cantuccini out of the oven and let cool for 5 minutes, then tilt them onto a cutting board. Cut them on the bias diagonally into 1/2 inch wide slices which will form traditionally shaped biscotti cookies and then lay them back on the lined baking tray resting on their sides, about an inch apart. Now place the cut Cantuccini still laying on their side back in the hot oven for a further 5 minutes.

9. Remove them from the oven and let them sit and cool for a few minutes. You are now ready to serve!

10. Cantuccini may be stored in an air tight container for 1 week.

Italian Cantuccini (Biscotti)
Other Videos You Might Like
Thumbnail image for Butternut Squash Ravioli
John & Sage
14:56
Thumbnail image for 50-Year Apple Cake
Emily Luchetti
8:18
Thumbnail image for Asparagus Torta
Maya Adam
8:53
Thumbnail image for Chocolate Chip Cookies
Anna Olson
4:31
Thumbnail image for Chocolate Banana Bread
Anna Olson
5:07
Thumbnail image for Strawberry Almond Cake
Maya Adam
6:06
Thumbnail image for Buttery Shortbread Cookies
Anna Olson
6:15
Thumbnail image for New York Cheesecake
Anna Olson
12:11
Thumbnail image for Almond Butter Granola Bars
Anna Olson
5:12
Thumbnail image for Braided Apple Pastry
Anna Olson
6:29
Thumbnail image for Tangy Lemon Squares
Anna Olson
6:24
Thumbnail image for Flourless Chocolate Cake
Stefano Borella
7:01
Thumbnail image for Chocolate Oreo Cookies
Anna Olson
6:38
Thumbnail image for Blueberry Scones
Anna Olson
6:23
Thumbnail image for Low Fat Pumpkin Muffins
Anna Olson
4:20
Thumbnail image for Chocolate Brownies
Anna Olson
4:40
Thumbnail image for Marble Swirl Pound Cake
Anna Olson
8:37
Thumbnail image for Mini Cannolis
Anna Olson
7:09
Thumbnail image for Lemon Poppy Seed Loaf
Anna Olson
6:08
Thumbnail image for Sugar Cut-Out Cookies
Anna Olson
11:23
Thumbnail image for One-Handed Egg Crack
Emily Luchetti
0:45
Thumbnail image for Victoria Sponge Cake
Anna Olson
9:22
Thumbnail image for Coconut Brownies
Talya Lutzker
6:36
Thumbnail image for Ginger Snap Cookies
Anna Olson
4:06
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos