Cantucci or biscotti as we call them in America, are one of my favorite cookies. They are crunchy, almond flavored biscuits with just enough sweetness that are perfect for dipping in your coffee. These were always a staple in my family, especially during the Christmas holiday.
6 – eggs
2 – sticks butter melted
1 3/4 – cups sugar
2 – tsp. Anisette
1/2 – tsp. pure almond extract
2 – tsp. pure vanilla extract
2 – tsp. baking powder
5 1/2 – cups flour
1 – cup almonds (optional)
1 – egg for egg wash
Raw sugar for coating (or any course sugar)
Place the sugar in a large mixing bowl; in the meantime melt the butter. Do not use an electric mixer for this recipe. The cookies rise better when mixed by hand. Once the butter is melted, add it to the sugar and using a whisk, mix until all incorporated.
Start adding the eggs one at a time and mix. Now add the anisette (I use the liquor, but you can also use the extract), almond and vanilla extracts.
Combine the flour and baking powder and mix in one cup at a time. Do not over mix. You may need to switch to a large spoon or wooden spoon to mix in the flour. Once the flour is all combined, fold in the almonds.
Divide the dough into 6 equal parts. Form loaves and place on a large, greased cookie sheet.
Mix one egg with 1 tbls. water and brush on top of the loaves. Sprinkle course sugar on top.
Bake in a pre-heated 350° oven for 25-30 minutes.
Remove the loaves from the oven and slice them into 3/4″ slices.
Place the slices on their sides on a cookie sheet and return them to the oven to lightly toast, approximately 5 min. on each side.
These cookies will last about 3 weeks in an air tight plastic container or they can be frozen for several weeks.