I realize I’ve been extremely slack at cooking and posting recipes lately, but It’s been a real busy time and the weeks just went by in a blink. Really, when it comes to weeks like these I barely enter the kitchen and thankfully I easily get pre-packed salads, canned legumes and sushi take-away… I do need to feed myself and my husband, don’t I?! : )
Even the weather here in London has been a real pain in the neck, it has been so cloudy and rainy for almost two months, affecting my mood and any chance to take pictures. Not to mention my desire to plan a beach vacation as soon as possible, but I guess I’m not the only one around here .

However, despite all this, I’m happy to be back with this classic Tuscan almond biscotti recipe. And even if I’m not very keen on cookies, especially when loaded with butter and sugar, I have to admit my craving for nuts… I love them and I think they’re the best ingredients for cookies.
Cantucci are simple and crunchy biscotti usually served at the end of a meal. They’re meant to be dunked in Tuscan vin santo, but any dessert or fortified wine will be good. I like to dunk them in coffee, milk or tea, even for breakfast : )

Cantucci
(25-30 biscotti)

250 gr plain flour
150 gr caster sugar
150 gr almond (unpeeled)
2 eggs
30 gr unsalted butter (optional)*
1 tps honey
1 tsp baking powder
1 pinch of salt

• * There’s no butter in the traditional recipe, however, if you’re not a big fan of that crunchiness just add a little amount of it. I like both versions.
• Preheat the oven to 160˚C.
• Toast the almonds lightly on a baking sheet.
• Sift the flour and baking powder into a bowl.
• In a stand mixer, or in large bowl, beat the eggs with the sugar and pinch of salt until pale.
• Add the honey and melted butter and beat in too. Gradually add in the sifted flour mixture. Finally add the almonds and mix all together.
• Line a baking sheet with non-stick parchment. Divide the dough making two logs on the baking sheet, each about 3 fingers wide (length depending on your baking pan). Brush with milk or some beaten egg all over.
• Bake for 25-30 minutes until slightly golden and firm.
• Take out of the oven and cool for a few minutes. Set the oven temperature to 120˚C.
• When it’s at temperature, slice each log along the diagonal into biscotti shapes, about 1.5cm wide.
• Lay each with one cut side up on the baking sheet and bake for 10 minutes on this side. Then turn them all over and bake for another 10 minutes.
• Remove to a wire rack. They store well for weeks.