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Cantucci (Biscotti di Prato)


Finish off your dinner party with a traditional Italian almond biscotti from Massimo Capro.

Cantucci (Biscotti di Prato)

1 lb + 4 oz 00 flour (or all-purpose flour)
14 oz granulated white sugar
5 eggs (5 yolks & 3 whites)
250g almonds with skin
½ tsp lievito paneangeli (or baking powder)
Pinch of salt
1 yolk for egg washing
Granulated sugar for rolling rope

Work all the ingredients in a mixer with a paddle and then add the baking powder. Form in the shape of a thick rope, and egg wash the top, then roll into the sugar. Bake at 300F for about 30 minutes, cool before cutting.

Cut each rope into equal-sized biscotti and re-bake at 375F until golden.

Serve with Vin Santo or dessert wine. 

Courtesy Massimo Capra, www.massimocapra.com

Source: Cityline.ca

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