There are a lot of exciting recipes for Christmas cookies, and I can’t decide which ones are my favorite. One of them is definitely traditional Italian biscotti (or cantuccini). The subtle taste of almonds and the crunchy texture make this an enjoyable cookie for the holiday season – or all year long.
The recipe is super simple, and in no time you’ll have delicious cookies ready to eat or give to friends and family as a gift.
I usually use recipes from baking books or food blogs (check out my favorite bakers here) and make adjustments as I see fit. But this recipe from Delia Smith is just perfect. I slightly reduced the amount of sugar, and next time i might try to substitute some of the flour for a wholegrain version – but they are already incredibly delicious as they are.
If you are looking for more holiday baking inspiration, check out my recipe for a moist and flavorful fruit bread.
Have a wonderful week!
Italian almond biscotti
A traditional cookie recipe that you can enjoy during holiday season or all year long
- 110g organic flour
- 50g almonds (leave the skin on)
- 25g ground almonds
- 60g organic cane sugar
- ¾ teaspoon baking powder
- pinch of salt
- 1 egg, beaten
- a few drops of almond extract
- Step 1 preheat the oven to 170°C. line a baking tray with parchment paper.
- Step 2 In a bowl, mix flour, almonds (both ground and whole), sugar, baking powder, and salt.
- Step 3 Add the egg and the almond extract and mix with a wooden spoon. Bring the mixture together with your hands to form a smooth dough.
- Step 4 On a lightly floured surface, roll the dough into a 30cm long log. Place it on the baking tray and bake for 30 minutes.
- Step 5 Transfer it to a cooling rack and let cool completely. reduce oven temperature to 150°C.
- Step 6 Using a serrated knife, cut the log into diagonal slices (1cm). Place them back on the baking tray and bake for another 20 minutes.
- Step 7 When cold, store them in an airtight container.