Minneapolis

Biscotti vs Cantucci: What is the Difference?

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"Biscotti" is something English speakers say to refer to cookies that Italians call “Cantucci”.

Also “Biscotto” – is one cookie, while “Biscotti” is cookie

The word “Cantucci” describes a bigger cookie, while “Cantuccini“, refers to a smaller size one. 

Ready to Bake? Here are the Ingredients: 

– 3/4 cup Whole Raw Almonds  – 1/2 cups Flour – 1 tsp Baking Powder – 3/4 cup Sugar – 2 Egg – 1 Tbsp Honey – Lemon Zest from 1 lemon – 1 Tbsp Melted Butter

Step 1:

Put raw almonds on a cookie tray in a single layer and bake in the oven at 350ºF for 4-5 minutes.

Step 2:

Beat two eggs and sugar together with an electric mixer until thick and foamy. 

Step 3: Add the honey and melted butter and mix. 

Step 4:

Add sifted flour, baking powder, lemon zest, and salt. Gently fold with a spatula.

Step 5:

When you reach consistency with your batter, stir in the almonds by hand.

Step 6:

Split your dough into two equal parts and form the mixture into two long thin “logs” no more than 1 inch high.

Step 7:

Place your logs on a cookie sheet lined with parchment paper or foil. Bake at 400ºF for 18-20 minutes until golden-brown. 

Step 8: How to Cut Biscotti like a Pro? 

With a SHARP serrated knife, cut your logs on a bias while warm– slices approximately 1/2 inch thick and lay them on a cookie sheet.

Step 9: Bake Again!

Bake at 400ºF for another 7 minutes until slightly browned.

Serve immediately with espresso, latte or a glass of Vin Santo.

The secret of that crunch in cantucci is double-baking. 

Biscotti is so nice, you bake it twice!