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This is not my first Biscotti post.
The truth is, the flavor combinations that will deliver a spectacular Italian biscuit are so many that I could keep testing recipes for months and still know there are many more to explore.
The original Cantuccini, or Biscotti di Prato recipe, calls for almonds and vanilla, a marriage made in heaven.
Then you could try that with some added chocolate chips, or a full-on chocolate version, with hazelnuts in place of the almonds.
Pistachio and mandarin perhaps, or cranberries, if you are feeling festive.
What about white chocolate and dried raspberry ones? Or coffee, cocoa and hazelnut? The possibilities are endless.
Some poet ought to write an ode on this versatile Tuscan delight!
450gr. (4 cups) Self raising Flour
350gr.1 3/4 cups) Sugar
2 whole eggs
3 egg yolks
1 tablespoon melted butter
Grated zest of two blood oranges, the juice of half
a pinch of salt
120 gr.(3/4 cup) macadamia nuts, roughly chopped.
1 teaspoon of vanilla paste
Beat the eggs with sugar and vanilla until pale and creamy.
Add the sifted flour, butter,salt, blood orange zest and juice, then the nuts.
Shape the dough with floured hands to form into two logs and I baked them in a medium oven for around 25 minutes.
Cool at room temperature for 3-5 minutes, then slice them using a sharp bread knife.
You will notice than the inside of the biscuits is still a little wet.
Place the sliced, semi-cooked dough back onto the tray and into the oven and toast each side for about 5 minutes.
In Italy, we love to dunk Cantuccini into Vin Santo, a sticky dessert wine from Tuscany.
They are also delicious with hot chocolate or coffee, but that’s no surprise, is it?
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