Receta/Recipe
Biscotti di Prato o Cantuccini
300 gr de harina leudante 🌾
50 gr de mantequilla derretida 🧈
150gr de almendras
2 huevos 🥚
200 gr de azúcar 🍭
Pizca de sal 🧂
Unir todos los ingredientes en un bowl sin amasar.
Precalentar el horno a 180ºC / 355 Fahrenheit.
Cortar la masa y formar dos panes alargados, colocar en una bandeja con papel manteca o placa de silicona.
Hornear 15 minutos o hasta que se vea doradito.
Cortar los biscotti en caliente con un cuchillo afilado (si se enfrían se van a romper).
Llevar al horno otra vez para tostar por 7/10 minutos misma temperatura.
Dejar enfriar totalmente y guardar en envase hermético.
Biscotti di Prato or Cantuccini
300g self-raising flour 🌾
50g melted butter 🧈
150g almonds
2 eggs 🥚
200g sugar 🍭
Pinch of salt 🧂
Combine all the ingredients in a bowl without kneading.
Preheat the oven to 180ºC / 355ºF.
Divide the dough and shape it into two oblong loaves. Place them on a baking sheet lined with parchment paper or a silicone mat.
Bake for 15 minutes, or until golden brown.
Slice the biscotti while still warm with a sharp knife (they will break if they cool).
Return to the oven to toast for 7-10 minutes at the same temperature.
Let them cool completely and store in an airtight container.#recetas #Recipe #biscotti
Biscotti di Prato, or Cantuccini, are a classic Italian almond biscuit originating from the Tuscan town of Prato. These crunchy treats are traditionally twice-baked, resulting in a deliciously crisp texture that pairs perfectly with coffee, tea, or the Italian dessert wine Vin Santo. To make authentic Biscotti di Prato, use self-raising flour as a base, combining it with melted butter, fresh almonds, eggs, sugar, and a pinch of salt. Avoid over-mixing to maintain the biscuit's tender crumb. After shaping the dough into two elongated loaves, the first bake helps the dough set and become golden. The crucial step is slicing the loaves while still warm using a sharp knife to prevent crumbling. The second brief bake of 7 to 10 minutes toasts the slices to a perfect crunchy texture. Allow the biscotti to cool fully to firm up before storing them in an airtight container to preserve freshness. Vanecanales YouTube features helpful demonstrations of this Biscotti di Prato recipe, demonstrating each preparation step visually for home bakers. Adding your own touch, such as dipping biscotti in chocolate or adding dried fruits, can diversify flavors while maintaining the classic crispness. These almond biscotti are not only delicious but also versatile for various occasions, from afternoon snacks to festive gatherings. Making Biscotti di Prato at home offers a rewarding baking experience that captures the essence of traditional Italian desserts.