Preparing biscotti. We prepare Italian biscotti and cantucci cookies. Classic almond biscotti

What do you know about biscotti? These are cookies like our crackers. Traditionally, large pieces of almonds and hazelnuts are added to it, and it is often flavored with anise. These are very dry and crispy cookies.

If you're interested in biscotti, you'll likely enjoy these recipes:

Peanut biscotti (translated from Supertoinette magazine)

A little history of biscotti

The word "biscotti" translates to "twice baked." These cookies are also often called “biscotti di Prato” (Prato is the city where they were first prepared). As the name suggests, biscotti must be baked twice, like breadcrumbs. However, such double baking is not always practiced these days.

Originally, biscotti were biscuits that, after being removed from the mold, still remained in the oven for some time. As a result, they became drier and harder, which contributed to their long-term storage. Such biscuits have been one of the staple foods of soldiers and sailors for centuries. They were popular among Roman legionnaires, and Pliny claimed that “biscotti di Prato” lasted for centuries. Sailors did not board a ship without biscotti, which they dipped in a mixture of water, sugar and lemon to soften.

Biscotti today

Today, according to Italian tradition, biscotti are softened in dessert wine at the end of the meal. In other parts of the world, such as North America, biscotti is dipped in coffee, chocolate, black tea or sweet wine. In Spain, they prefer the taste of a sweet dessert wine like Muscat.

Nowadays, the composition of biscotti is constantly changing towards more and more originality. Lemon or orange zest, dark or milk chocolate shavings, anise seeds, cinnamon, raisins, pistachios, pine nuts and a wide variety of spices are added to it. There are a lot of variations.

Each country, each province has its own biscotti recipe and its own name for this original cookie. In Tuscany it is called “Cantuccini”, in Spain – “Carquinyolis”, in France – “croquignole”.

The original biscotti recipe was rediscovered by Antonio Matteo, head of the confectionery company of the same name, in the 19th century. This option is considered a classic recipe today. biscotti.

About the technology of making biscotti

Biscotti is made from flour, sugar, eggs, and almonds, which are not pre-roasted. The traditional recipe does not use yeast or fats (butter, butter, milk).

The biscotti are first baked for 25 minutes in a long pan, then cut into thin pieces, which are baked again for a slightly shorter period of time. As a result, the cookies become dry and brittle.

In Italy, "biscotti di Prato" is traditionally served with another traditional cookie of the city of Prato, "bruttiboni". They are consumed after dessert and usually in combination with orange juice.

Biscotti - or "biscotto" as it is also called - is one of the most popular Italian Christmas desserts in the form of sweet curved cookies. The word “biscotti” itself explains the peculiarities of preparing the delicacy - from Italian it is translated as “twice baked”.

There are several famous recipes for making biscotti. For variety, you can add nuts, lemon or orange zest, dried fruits, spices and chocolate pieces to cookies. Traditionally, Italians complement these pastries with a glass of sweet Vin Santo wine. However, biscotti can also be served with tea, coffee or sweet varieties of vermouth.

Name:	Biscotti cookies
Date added:	06.04.2016
Cooking time:	45 min.
Recipe servings:	8
Rating:	(No rating)

Ingredients

Biscotti cookie recipe

Preheat the oven to 155 degrees. Place the almonds on a baking sheet and dry for 8-10 minutes. Cool the nuts and crush them into large pieces. Sift the flour, mix with sugar, add baking powder, add salt, and stir in the crushed almond pieces.

Wash the eggs, separate the white from one egg and place in a separate bowl. Beat the remaining yolks and whites with a fork. Add vanilla sugar and water to the mixture. Add the egg mixture to the flour mixture, mix thoroughly. Add raisins and dried cranberries and stir again.
Don't limit yourself to the classic recipe - experiment with the filling! Transfer the dough to a work surface and roll out into three “baguettes” up to 5 cm wide. Line a baking tray with baking paper. Arrange the “baguettes”, leaving a distance of 4-5 cm between them so that the cookies do not stick together. Beat the egg white and brush the dough. Preheat the oven to 175 degrees.

Bake the pieces for 35 minutes. Let cool for about 15 minutes. Using a sharp knife, cut the dough into slices 1.5 cm wide. Place the slices on a baking sheet and place in the oven for another 15 minutes. Finished baked goods can be stored in an airtight container for up to 3 weeks.

These Italian cookies are very easy to prepare at home; use raisins, dried apricots, prunes and nuts - the delicacy will be a hit!

To bake this Italian delicacy, you don’t need exotic products, because it’s not for nothing that they say that everything ingenious is simple. For your convenience, the recipe is step by step and with photos.

If not overused, biscotti can even be beneficial for the body, thanks to the content of cranberries and almonds, rich in vitamins and minerals.

Almonds – 150 gr.
Chicken eggs – 4 pcs.
Wheat flour – 400 gr.
Cold boiled water – 1 tbsp.
Sugar – 1 cup (250 gr.)
Dried cranberries – 50 gr.
Vanillin (vanilla sugar) – 1 sachet.
Baking powder – 1 tsp.
Salt – 1 tsp.

To make it tastier, I highly recommend sifting the flour thoroughly. I prefer to take iodized or edible sea salt, as it contains more useful substances than regular salt.

As for the baking powder, it’s quite easy to make it yourself from 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 tsp. citric acid. All this needs to be mixed thoroughly, the result will be a mixture that will last for a long time.

It’s very easy to check eggs for freshness by placing them in a glass of water. A good, fresh egg will sink to the bottom, and a rotten one will hang out in the middle or even float to the surface due to hydrogen sulfide accumulated under the shell, the same gas that gives off a characteristic unpleasant odor.

Separate a third of the nuts (50 grams) and peel them, placing them in a saucer with boiling water for 10-15 minutes, which is then drained.

The peel will come off very easily, just rub the almonds between your palms.

Now we need to dry the nuts, to do this we cover a baking tray with baking paper and pour the almonds there. Leave for 10 minutes at an oven temperature of 140-150 degrees.

Turn off the heat, cool the nuts and chop them with a knife or any other convenient method (for example, in a mortar) into large pieces.

While the almonds are drying, you can make the dough. For it you need to take 1 egg, separate the white from the yolk and add the remaining 3 eggs to the yolk; it is better to take this particular type of egg. Leave the white as we will use it to coat our biscotti. Add vanilla and a spoonful of water to the eggs, mix thoroughly. It is advisable to do this with a whisk.

The next step is to thoroughly mix the sifted flour, salt, sugar and baking powder in a separate bowl.

Turn on the oven until it warms up to 180 degrees, add the egg mixture to the flour mixture.

Knead with your hands, gradually add chopped nuts - both dried and regular.

Pour in the cranberry powder and mix very thoroughly to form a homogeneous mass.

Divide the dough into 3 equal parts.

Parts and from each we form a sausage. We cover the baking sheet with paper and lay out our preparations, grease them with whipped egg white and leave for half an hour at 180 degrees.

Cut diagonally into pieces approximately 1*1 cm.

Place in the oven again for 10-15 minutes until they are golden brown and dry.

The cookies are ready, bon appetit!

As you can see, there is nothing complicated. You can change the recipe and add other nuts to the dough - walnuts, peanuts, cashews, hazelnuts. It turns out very tasty if you use spices - cinnamon, ginger, cardamom and various seeds, for example, poppy, sesame, flaxseed or sunflower.

Recipe 2: Italian biscotti with chocolate and cinnamon

The name of the popular Italian cookie translates to “twice baked.” This is because the biscuit is first baked in the shape of a log, and then cut into cookie pieces, which are dried in the oven.

Eggs - 1 pc.
Fine granulated sugar - 70 g
Flour - 120 g
Vanilla sugar - 1 sachet
Baking powder - 0.5 teaspoon
Ground cinnamon - 1 teaspoon
Almonds – 50 g
Pine nuts – 50 g
Dark chocolate – 50 g

Preheat the oven to 170 C. Line a baking tray with baking paper and grease with vegetable oil.

Cut the chocolate into small pieces and set aside.
To peel almonds, pour boiling water over them, let stand for five minutes, drain the water. Then pour boiling water again, wait five minutes, drain the water. After this procedure, the skin is easily removed; you just need to press lightly on the nuts with two fingers.

Dry the almonds with a paper towel and lightly fry in a frying pan without oil until golden brown. Stir all the time. Then cut into slices and set aside.

Beat the egg, sugar and vanilla sugar very well. Until white foam appears.

In a separate bowl, sift flour, cinnamon and baking powder.

Sift the flour with cinnamon and baking powder again, but this time into the egg mixture. Mix everything carefully and thoroughly with a spatula. The dough turns out dense, but quite fluffy.

Stir nuts and chopped chocolate into the dough.

Turn the dough out onto a floured surface. Form two sausages, 3-4 cm in diameter. Place on a prepared baking sheet. Bake for 25-30 minutes until golden brown. I bake in the top-bottom mode, without airflow.

Remove the pan from the oven and let cool for five minutes. We don't turn off the oven. Transfer the “sausages” to a cutting board and cut diagonally into pieces 1 - 1.5 cm thick.

Place these pieces back on the baking sheet and place in the oven for 6 minutes. Then flip them over and bake for another 6 minutes.
Remove the pan from the oven and let cool for 5 minutes. Then place the biscotti on a wire rack or wooden board and leave to cool completely.

Store the crackers in an airtight container or jar with a screw-on lid. They are stored for exactly 2 weeks.

Recipe 3, step by step: chocolate biscotti with nuts

The cookies turn out crispy, vaguely similar to the croutons we are used to. They are served with coffee, tea and even wine. They are great for a light snack or breakfast.

190g flour
150g sugar
60g butter at room temperature
40g cocoa
2 eggs
100g nuts (I used cashews)
1 tsp. baking powder
A pinch of salt

This amount of ingredients makes 12-13 fairly large cookies. You can take any nuts. I like it best with cashews or hazelnuts. They cook quickly—including baking, it will take no more than an hour.

Chop the nuts fairly coarsely.

Beat butter with sugar.

Add eggs one at a time, beating thoroughly each time.

Add cocoa, baking powder and a pinch of salt. Mix with a mixer until smooth.

Add 100g of flour to the chocolate mass, mix with a spoon and add the remaining 90g.

The dough turns out very thick.

Add nuts and mix.

Place the dough on a baking sheet lined with parchment or a mat.

We form a rectangle approximately 12cm wide and 2cm high and place in an oven preheated to 180C for 25-30 minutes. The toothpick should come out dry when the cake is ready.

Place the crust on a wire rack. Let it cool to a temperature comfortable for your hands.

Cut it with a bread knife into thin slices 1 cm thick.

Place everything on the baking sheet again and dry for another 8-10 minutes.

That's all! The cookies are ready! Store it in a closed container (just be sure to cool completely before storing).

These chocolate nut cookies are so good with milk! Although, of course, you can crunch them with a cup of aromatic coffee or tea. Bon appetit!

Recipe 4: Almond biscotti with white chocolate

This recipe includes raisins and almonds in the dough. If desired, you can replace the almonds with peanuts or walnuts, and also add any dried fruits and lemon zest. The white chocolate used to cover the biscotti can be replaced with milk chocolate, Nutella or peanut butter.

150 g almonds (walnuts);
2 eggs;
150 g sugar;
150 g butter;
300 g flour;
1 teaspoon baking powder;
a pinch of salt;
100 g raisins;
100 g white chocolate.

Sift the flour into a bowl with baking powder, add a pinch of salt. Cut the cold butter into cubes, then place it in the bowl of a food processor, add sugar and grind everything into crumbs.

Add the eggs to the butter, continuing to beat. Then add flour little by little. Add chopped nuts and raisins. Knead the resulting dough well on a floured surface, wrap in film and place in the refrigerator for half an hour.

Preheat the oven to 180 degrees C. Line a baking tray with baking paper. Remove the dough from the refrigerator, knead it again, and form it into a flat loaf. Transfer the dough to a baking sheet and place in the oven for 15 minutes.

Remove the pan from the oven. Cut the loaf into pieces 1-2 cm thick. Place the resulting cookies on a baking sheet with the cut side up and put them back in the oven, bake for another 10-15 minutes.

Cool the finished cookies a little, pour melted white chocolate or brush with peanut butter. If desired, you can decorate the treat by sprinkling nuts or raisins on top. Bon appetit!

Recipe 5: biscotti with dried apricots and prunes (step by step)

This recipe uses prunes, dried apricots and walnuts as flavoring additives. However, depending on the taste and availability of food in the refrigerator, you can use other ingredients. For example, almonds, cashews, hazelnuts, peanuts, raisins, cinnamon, anise, pistachios, seeds, orange zest, fruits, dried fruits, chocolate pieces, liqueur, extracts, etc.

Flour – 280 g
Sugar – 100 g
Eggs – 3 pcs.
Baking powder – 1 tsp.
Prunes – 50 g
Dried apricots – 50 g
Walnuts – 50 g
Salt - a pinch

First of all, wash the dried apricots and prunes and pour warm water over them. Leave the dried fruits for 10 minutes until they become soft. Afterwards, dry well with a paper towel and cut into pieces.

We will also cut the walnuts into slices. If they are raw, first pierce them in a clean and dry frying pan.

Let's take two bowls, beat two whole eggs and one white into the larger one, and place one yolk into the small bowl. We will use it to grease crackers.

Pour sugar into a bowl with the eggs and beat with a mixer until the volume increases 2-3 times.

Add a pinch of salt to the airy egg mass and add flour, which we sift through a fine sieve.

Let's knead the dough.

Add prepared nuts and dried fruits to it.

Let's knead the dough again.

The consistency of the dough will be sticky, so let's shape it into a long sausage with wet hands. Place the bar on a baking tray lined with parchment.

Mix the yolk with a fork and brush the dough onto the roll with a silicone brush.

Heat the oven to 180 degrees and bake the biscotti.

After 20 minutes, the roll will be covered with a golden brown crust, so remove it from the fryer.

Using a sharp knife, cut the slightly cooled bar into pieces about 1-1.5 cm thick.

Place them on a baking sheet and put them in the oven.

Reduce the heat to 150 degrees and dry the crackers for 15-20 minutes, depending on the thickness of the product and the desired consistency. If you want the biscotti to be soft, bake for 15 minutes, completely dry and crispy, increase the re-baking time to 25 minutes.

In this recipe, I dried the crackers for 25 minutes. They turn out crumbly with a pleasant sweetish taste. Moreover, even after complete drying, they do not become too hard.

Because biscotti are essentially hard crackers. Therefore, they are always served with drinks, in which they are dipped before consumption. Italian croutons are served accompanied by fresh coffee, sweet wine or freshly squeezed orange juice.

Recipe 6: Biscotti cookies with pineapple and dried fruits

We offer you a new recipe for simple and quick-to-prepare sweet bread, which has a juicy and fairly dense dough, maximally rich in nuts and dried fruits. It goes great with a morning cup of tea or coffee. It can be used to make flavorful biscotti (cookies that are re-baked from cooked bread), which can be beautifully packaged and gifted to friends.

prunes 63 gr.
figs 75 gr.
dates 30 gr.
raisins 100 gr.
dried apricots 55 gr.
hazelnuts 20 gr.
almonds 20 gr.
walnuts 30 gr.
pistachios 20 gr.
canned pineapple 250 gr.
wheat flour 185 gr.
ground cinnamon 3 gr.
baking powder 10 gr.
pineapple juice 110 gr.

Chop the nuts, cut the dried fruits and pineapples into medium cubes and place in one bowl. Separately mix all dry ingredients: flour with baking powder and cinnamon.

Add flour to nuts and dried fruits and mix well. It is more convenient to do this with disposable gloves. Then pour in the pineapple juice and knead the dough until it is smooth. If it doesn’t form well for you, you can add another 5 grams. juice and stir again.

Turn on the oven to warm up to 170 degrees. Line a baking sheet with parchment paper. Transfer the dough to a baking sheet, form a loaf and place in the oven. Bake until done, about 30 - 40 minutes, depending on the thickness of the bread. Check readiness with a wooden skewer; it should come out dry from the middle of the bread.

Freshly baked bread can be cut and served immediately. It will taste like a soft cake, maximally rich in nuts and dried fruits. Or you can make biscotti from it: cut the bread into slices 1 cm wide.

Place them back on the baking sheet and dry them in the oven at 170 degrees for 10 minutes on each side. If you cut the biscotti thicker, it will take longer to dry. Proper biscotti should be quite firm and crispy.

Recipe 7: biscotti with orange zest (step by step photos)

Wheat flour - 1.5 cups.
Baking powder - 1 tsp.
Orange zest (one)
Salt (pinch)
Chicken egg - 3 pcs
Vanillin - 1 tsp.
Sugar - 2/3 cup.

Preheat the oven to 180*C. Line a baking sheet with parchment. Sift flour, baking powder, sugar and salt. Add zest.

Beat the eggs lightly with a whisk, add vanillin and pour the whole mixture over the flour. Mix well, knead a little with your hands. Add nuts and dried fruits to taste.

Place the dough on a baking sheet and, moistening your hands with water, give the dough a semicircular, slightly flattened shape. Bake for 30 minutes.

Remove from the oven, let cool slightly, and cut into thin strips with a sharp knife. Place them on a baking sheet and place in the oven for another 10 minutes until dry and crispy.

Recipe 8: biscotti from Yulia Vysotskaya made from corn flour

The recipe from the TV presenter is simple and you can easily cope with it yourself, armed with our culinary recommendations.

A glass with a small mountain of wheat flour.
Corn flour-150 gr.
A little less than a glass of granulated sugar.
3 chicken eggs.
Soda, you can replace it with baking powder - 2/3 teaspoon.
A packet of vanilla.
A packet of cinnamon.
30 ml of lemon juice - this is necessary for those who use soda.
Almond chips, dates, hazelnuts, prunes, dried apricots, chocolate, raisins - you add these ingredients according to your preference.

These biscotti cookies with nuts and other hearty ingredients are prepared in almost the same time as the previous variation of baking. Here is the action plan, we follow it step by step:

Place all the listed dried fruits and nuts in a bowl and pour boiling water over them to soften. The mixture has softened, cut it all into small pieces. Grind the nuts with a blender.

Mix sugar with flour, then add soda slaked with lemon juice, mix everything again.

Break the eggs into a bowl and add vanilla and cinnamon and mix. Pour the egg slurry with seasonings into the flour and knead the dough, the dough should be elastic.

Add crushed nuts and dried fruits to the dough and mix everything together.

Sprinkle the table with a small amount of flour and pour out the dough, knead it well, and then divide it into 2 equal lumps and form dough sausages 25 cm long from the lumps.

Roll out a sheet of parchment onto a baking sheet and place the “sausages”. Heat the oven at 180 degrees. Bake future biscotti for 25 minutes. When the time has passed, take out the baking sheet and cool the baked goods for 10 minutes.

We cut each sausage into neat cookies, cut diagonally, this will make the baked goods more beautiful. We send the baked goods back to bake for 10 minutes, after 10 minutes we turn the cookies over and bake the unbaked side for the same 10 minutes.

Biscotti are traditional Italian cookies. The name is formed from two roots: bi means “two”, and “scottare” means oven, i.e. This is a confectionery product baked twice... First baked, and then dried. Excellent, tasty and long-lasting baked goods for tea, coffee, cocoa, milk, i.e. for almost any drink.

It is believed that classic biscotti are almond, but in general the filling in biscotti can be very different: any nuts, various dried fruits, natural flavors (coffee, zest, vanilla, cocoa...), etc. In various sources I came across both brushing the dough with egg white and yolk before baking biscotti. I chose the option - protein!

Prepare the ingredients according to the list:

Rinse the raisins and soak in water.

Mix one egg and the yolk of the second egg with a fork. Leave the second egg white to brush the dough before baking.

Combine flour, sugar and baking powder, mix.

Add eggs, ice water and knead the dough.

The dough will turn out quite stiff.

If almonds or other nuts are not toasted, then fry them, or rather, dry them in a frying pan until browned. In my version, store-bought almonds were already prepared. Add nuts to the dough. Drain the liquid from the raisins, dry them, dust them with flour and also add to the dough.

Mix the filling evenly into the dough.

Form the dough into two “sausages” with a diameter of about four cm, place them on a greased baking sheet, flatten them a little and brush the surface with the stirred egg white.

Place the pieces in an oven preheated to 175-180 degrees for half an hour.

Cool the biscotti blanks and then cut them into slices about 1 cm thick. Place them again on a baking sheet and place in the oven until browned, this is about 10-15 minutes.

Italian biscotti cookies, fragrant and tasty, are ready. I should note that these are hard cookies, they are usually dipped into the drinks with which they are served, or you can just chew them...))

Biscotti can be stored for quite a long time in boxes or jars without access to moisture.

Enjoy your tea!

Italian cookies are called biscotti; tourists apply this name to almost all small baked goods in Italy. It was originally invented 2000 years ago. The Roman legion fell in love with it for its ability to remain tasty for a long time - it can be stored for more than 3 months. During the long campaigns of conquest, such a delicacy was highly valued. They say that even the famous navigator Columbus took biscotti on his travels, and with them he discovered America.

Both sea voyages and land operations of that time could not do without biscotti - since this was, in fact, the only way to preserve bread for a long time.

Before the next trip, delicious crackers were prepared in advance - about 3-5 months in advance and baked 4 times at equal intervals. During this time, the biscotti dried completely and thanks to this they were stored for so long. After such manipulations, they were not afraid of frost, rain, mold or heat. It became known that sailors in Spain in the mid-14th century received 400 grams of biscotti and beer to soak them.

The name itself consists of cookies from two words “Bi” - which means double, “Scotty” - baked goods. These cookies are baked twice, which makes them very hard and fragile at the same time. Biscotti has a dense structure. It is served in Italy with dessert and red wine, in America and England with tea, cocoa, milk or juice, as well as hot chocolate. Delicious crackers are dipped into drinks to soften them. The unsweetened version is served with soups or broths.

While the cantucci variety of biscotti is more tender, breaks easier and has a richer filling - most often these are any nuts (usually almonds), raisins, and dried fruits. More butter and sugar are added to the cantucci. This is, one might say, a dessert version of traditional Italian pastries.

Biscotti - recipe with photos step by step

A step-by-step recipe will help you prepare delicious Italian croutons according to the traditional recipe, how the Italians cook. The preparation is not at all difficult, but the dough is sticky and quite difficult to work with, so it’s worth preparing all the ingredients and baking dish in advance. A regular baking tray will work as a form.

Ingredients:

flour - 300-320 gr.;
sugar - 150 gr.;
butter – 80-100 gr.;
eggs – 2 pcs.;
vanilla sugar – 1-2 packets;
baking powder – 1 tsp. (it is not recommended to replace soda);
salt - a pinch;
almonds – 160-180 gr.;
raisins – 80-120 gr.;
refined oil 1 tbsp.

How to make biscotti

First of all, let's deal with nuts - almonds have a very thick skin that is very bitter. You can get rid of it in two ways - either pour boiling water over it, and after 5-10 minutes, with little effort, the skin can be peeled off with a knife. Or you can pour water over the nuts the night before and leave them overnight - this way the skins will come off much easier.
The nuts are not roasted for this baking, so just chop them with a knife. We want medium sized pieces, not nut crumbs.
Stir the eggs a little, add a mixture of regular sugar and vanilla. The last ingredient can be replaced with vanilla, essence, or not added at all.
We work with a whisk, gradually turning the eggs into a dense and elastic mass.
We need butter that is very soft and plastic. You need to take it out of the freezer in advance. Add oil.
Rub the mixture until completely homogeneous with a spatula or whisk, making sure there are no lumps.
Sift the flour, this will make the biscotti softer and more crumbly. Knead a thick dough with flour.
Add nuts, soaked and dried raisins. We work with our hands to evenly distribute large pieces over the dough.
Lubricate your hands with vegetable oil. We form two sausages from the dough, approximately 4-5 cm in diameter and equal to the length of the baking sheet.
Line a baking tray with baking paper and lay out the pieces.
Place in a hot oven and bake until light golden brown for 30 minutes at 200 degrees.
Remove the sausages and cool them completely.
Cut into slices 1 centimeter thick, slightly diagonally. Place on a baking sheet in one layer and bake again until brownish on the edges.
Let it cool completely again and put the baked goods into beautiful jars. You can take a bottle of wine and feel free to visit your friends and take them on a short culinary trip to Italy.

Cantucci with walnuts

A sweeter and richer variety of biscotti with nuts and other additives is called cantucci. Today we will prepare these cookies with walnuts, which are more familiar to us. An excellent addition to hot drinks, it’s not difficult to prepare and can be stored for a very long time, although I can’t test it; the entire portion disappears in 2-3 days.

To prepare cantucci we will need:

flour - 300 gr.;
sugar (fine is better) - 150g;
eggs - 4 pcs;
salt - 0.5 tsp,
baking powder - 1 tsp;
vanilla essence 1 tsp. or 2 packs of vanilla sugar
walnut - 150g;
dark raisins or any dried fruit - 100g.

How to make cantucia

Combine dry ingredients: sifted flour, salt, baking powder, sugar. Baking powder cannot be replaced with soda, since the dough contains no acidic ingredients that would quench it, which means it will later be felt in the finished cookies.
Cool the eggs and separate the white from the yolk of one egg. We put the protein in the refrigerator.
We clean the nuts and put them in the oven to roast them a little. The temperature should be about 200-220°C. Be sure to keep an eye on them so they don't burn! Take it out to cool a little. Then we chop with a knife.
To ensure that the nuts are evenly distributed, add them to the flour. Add dried fruits (for me, by the way, these are dried cherries).
Pour eggs (3 whole and 1 yolk) into the dry mixture and mix with your hands. It turns out to be a very cool dough. That's how it should be. If you suddenly end up with a soft dough, add flour.
We divide it into three parts and make plump sausages, about 5 cm wide, slightly flattened. Let's prepare a baking tray - line it with baking paper, grease it with oil, and sprinkle it lightly with flour. We lay out the future cantucci at a distance from each other. Beat the reserved egg white and brush the dough with a pastry brush.
Send to bake at 180°C for 35-45 minutes, until the dough is “dry” (pierce the dough with a toothpick; if it’s dry, the baking is ready).
Cool completely and cut with a very sharp knife.
We spread and bake again until crusty.

Options for additives in cookies

You can add a variety of ingredients, namely:

dried fruits (raisins, cranberries, prunes, dried pineapple, papaya, dried apricots);
nuts (walnuts, pine nuts, almonds, peanuts, unsalted pistachios);
seeds (sunflower, pumpkin seeds, white and black sesame);
chocolate pieces;
pieces of fruit (figs, dates).

For aroma, not only vanilla is added, but also cinnamon, citrus zest, cocoa, and melted chocolate.

Do not cut too thinly - the thickness of the slice is 1-1.5 cm. Thinner slices break when served, and thick ones turn out to be very hard.
Watch the cutting. The thickness of the cookies should be the same. Otherwise, the thin one will start to burn in the oven, while the thick one will remain too soft.
For variety, you can cover part or all of the cookie surface with chocolate.