The italian dipping cookie that we all know and love is actually called Cantucci. Biscotti as it turns out is a generic Italian term for Cookie. So all these years I have been saying it wrong. While we typically associate Cantucci with a cookie that we dip into a coffee or espresso, in Italy Cantucci is dipped in a sweet dessert wine called Vin Santo. (Credit goes to Fausto Lorenzetti a cousin from Lucca Italy for teaching me the proper Vin Santo dipping etiquette).
This recipe has been handed down for a few generations in my family and I am excited to share it with you.
Ingredients
3 cups all-purpose flour
3/4 tsp salt
3 tsp baking powder
3 Tbsp anise seeds
1 1/2 cups chopped roasted almonds
1 1/4 cups sugar
1 tsp vanilla extract
1/2 tsp almond extract
3 eggs
1 cube butter
1 Tbsp shortening
Roast almonds at 350 for 11 minutes, let the almonds cool before chopping.
MIX DRY Ingredients:
3 Cups Flour
¾ teaspoon SALT
3 teaspoons BAKING POWDER
3 tablespoons Anise Seeds
1 ½ cups chopped almonds
MIX WET Ingredients:
ONE AND ONE QUARTER CUPS OF SUGAR
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
3 Eggs
1 Cube melted Butter
½ tablespoon melted shortening
Combine Dry and Wet ingredients into mixer
Place on parchment lined cookie sheet formed into long rolls. (recipe makes around 3 rolls)
Bake rolls on greased cookie sheet 25 to 30 minutes at 350 degrees until lightly browned.
Let cookies cool for about 7 minutes, cut and rebake for 12 minutes at 350 degrees.
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