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Cutie Cantucci's

Cutie Cantucci’s

makes apprx 4 dozen 2” cookies

preheat oven to 350 degrees

 

When we were traveling in Tuscany a few years ago we took a cooking class at the hotel we were staying at. The chef made this unique vision of biscotti that I had not had before. It is now my favorite  - much lower fat than most versions.

 

(Unfortunately, the recipe is in grams, so you will need a scale.)

 

225 grams demerara sugar (this is a more chunky, less processed sugar. you can use regular sugar but the demerara gives a more rustic feel)

25 grams unsalted butter - very softened

1 egg yolk

2 whole eggs

zest of one orange and one lemon

 

325 grams “00” flour (this is very fine flour and works better than all purpose)

100 grams almond flour

5 grams baking powder

 

In a small bowl:

Cream butter and sugar together

Beat eggs and yolk together, add to butter mixture

add zests

 

In a larger bowl:

Combine both flours and baking powder.

 

Add the butter/egg/sugar mixture to the dry ingredients.

Stir to combine, works well to use hands, too. Mixture will be crumbly, but will hold together if pressed.

 

Divide mixture into 4 parts and shape each into a little log about 2” wide and 8” long. Press to flatten out.

 

Place on parchment lined baking sheet.

 

Bake at 350 for 15 minutes (flip halfway through)

 

Remove - let cool 5 minutes

 

Slice the logs into 1” wide pieces using a serrated knife, place back on baking sheet - bake another 10-12 minutes until firm (flip halfway through).

 

These are traditionally served with a sweet wine called Vin Santo, but are equally good by themselves or with coffee or tea.