Biscotti (Cantucci) Workshop with Julie

Saturday, January 11, 2025

Julie Quinn

Ingredients:

4 eggs, beaten well

1 ½ cups sugar

¼ # butter melted (1 cube)

2 t. vanilla 2 T. sambuca

2 T. anise seeds, crushed with hands

4 cups flour

4 t. baking powder

1 c. almonds, whole

Directions:

Preheat oven to 350 degrees.

Combine butter and sugar, add beaten eggs, vanilla, Sambuca, and anise seeds. Combine dry ingredients and add to wet ingredients. Stir in almonds, and combine, careful not to over mix.

Divide into 3 balls, knead gently and form into 3 long loaves, about 1 inch thick and 2 inches wide, and as long as your jelly roll pan.

Place loaves on lightly greased pan. Bake about 20 minutes until golden brown and cooked through. Cool for a few minutes, gently remove loaves, and place on cutting board.

Cut each loaf into pieces, about ½ inch wide, lay on their sides, and return to the jelly roll pan.

Bake another 12-15 minutes or until golden brown. They need to be firm, but they will get more firm as they cool. Store in airtight container. They keep well for weeks.

For gifts, place about 8 biscotti in small cellophane bags, tie with ribbon, and add label.

Dip in vin santo or café.

Julie Quinn and her amazing Cantuccis