Real Italian Cappuccino Almond Biscotti Recipe
Your coffee break treat: 'Real Italian' Cappuccino Almond Biscotti
These firm, crisp Italian biscuits are the perfect choice of treats to accompany your daily espresso. Twice baked to give them their characteristic crunchy, firm texture, these are best enjoyed when dipped into your coffee to soften up into a tender, melt in the mouth delight.
Infused with a subtle hint of cappuccino and cinnamon, and with a lovely satisfying crunch with generous chunks of almond, these are fast and easy to make.
We recommend making up a batch to keep on hand when entertaining – or just to indulge yourself in!
In Italy, biscotti are also widely known as "cantuccini". Originally this refers to variations of the authentic biscuits typical of Sardegna and Sicily. Some of the confusion with the name is from the old shop sign of Biscottificio Antonio Mattei, the leading biscuit manufacturer in Prato, that also includes the words "Manufacturers of cantuccini", who were once one of the major producers of these biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associating the name "cantuccini" with these biscuits typical of Sardegna and Sicily.
- 250g all-purpose flour
- 200g Demerara sugar (Fairtrade and organic if you can)
- 150g coarsely chopped almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 55g unsalted butter
- 4 medium-sized organic free-range eggs
- 25 – 35 ml of fresh brewed black Italian espresso coffee
- ½ tsp vanilla extract
- Preheat the oven to 150 Deg.C.
- Combine sugar and butter in a large bowl, slowly add eggs, vanilla extract and coffee.
- In a separate bowl, combine flour, baking powder, adding salt and cinnamon, as well as chopped almonds. Begin to fold in the egg mixture slowly.
- The batter may be quite sticky, so wrap in cling film and refrigerate for at least an hour. Remove from fridge and shape dough into logs, making at least 4.
- Place on a baking tray with a sheet, and back for 30 – 35 minutes until golden.
- Remove from oven and allow the baked biscuit logs to cool for at least 10 – 15 minutes, before slicing them into chunky biscotti shapes – cutting diagonally, at least 1” thick, or less.
- Serve with freshly roasted coffee or for a festive treat, with a sweet Italian dessert wine - just like they do in Tuscany for Christmas!
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