These chocolate almond biscotti and a glass of dessert wine (tea, coffee, milk) will give you an incredible feeling of comfort and a lot of pleasure
Chocolate almond biscotti are exactly what you need for comfort
The sky no longer pleases us with blue color every day, as in summer… The sun rays don’t always manage to make their way through heavy gray rain clouds… The night has stolen a few hours from the day and already after lunch begins to cover the world with its dark veil… The rain is constantly pounding its monotonous melody on the window glass… Late autumn is like that. But in addition to rain, cold, short days, and gray clouds, this time also gives us unique amazing moments!
It is at this time that it’s so pleasant to wrap up in a warm blanket, sit comfortably on the sofa, take your favorite book in one hand, and a piece of sweet pie, creamy pastry, waffle, or cantucci cookies in the other hand and enjoy the comfort of home.
The time for fragrant cookies and gingerbread
In general, late fall and winter are the seasons for homemade cookies of any type – from the simplest crackers, gingerbread cookies to exotic chocolate almond biscotti. When the scent of oranges and tangerines begins to float in the air; a cup of hot chocolate, tea, coffee, or Mulled wine so appropriately warms the body and soul, and the anticipation of the holidays gives coziness and a fabulous atmosphere, it’s time to open the season of homemade cookies!
The more spices and flavor in these cookies, the better. Autumn or winter baked goods and aromatic spices are two parts of one whole. And then honey, lemon and orange zest, candied fruits, raisins – they also certainly accompany the baking of this period. Gingerbread and cinnamon cookies are definitely much tastier in autumn and winter, right?
Italian cantucci, biscotti and cantuccini biscuits …
Do you like Italian cookies? If yes, then the world-famous Tuscan cantucci (cantuccini, tozzetti, Prato cookies, or biscotti, as they are called outside of Italy) will definitely have a special place in your heart.
There are many names, but the essence is the same: an oblong sweet “loaf” made of flour, sugar, butter, and eggs is baked. Then it is cut into slices while still warm and baked again until golden brown. Bis-cotti (“twice-cooked”), hence, apparently, the ”non-Italian” name of cantuccini biscuits.
Chocolate almond biscotti are the classic Italian cookies in a new way
The classic version of cantucci recipe is always with almonds. And yes… this combination is fantastic, but other biscotti options are in no way inferior:
- replace almonds with chocolate drops, sun-dried cranberries or raisins and you’ll get an incredible new recipe!
- do you like risky tastes? Add a pinch of paprika and salty pistachios to these cookies – you will be pleasantly surprised.
- add a pinch of cinnamon, cocoa, candied orange peel, and you will understand what love at first sight is.
Be sure to eat these chocolate almond biscotti with a glass of dessert wine (this combination is a classic, confirmed by a long-standing tradition). Take a cookie, dip it in wine and enjoy. Bonton fans will look at such a picture with horror; wine fans at the molecular level will argue that cantuccini biscuits immersed in wine change the fragrant bouquet and taste of wine, and this is a terrible tragedy – according to them, it is necessary to slowly bite into cookies, and then slowly sip wine. Don’t fall for such theories, ask the majority of the indigenous inhabitants of Tuscany how to eat cantucci cookies correctly and they will undoubtedly confirm that this Italian cookie was created to be immersed in Vin Santo.
I’ll tell you in confidence that if you dip a biscotti in milk, tea, or coffee it will be no less delicious. And if you want a double chocolate treat – try dipping these biscotti in hot chocolate!
I wish everyone a sweet mood with the aroma of cinnamon, oranges, and chocolate. And certainly in good company.
If you are a happy digital kitchen scale owner, I highly recommend using it instead of cups and spoons. Especially when it comes to baking recipes. A scale gives you far more accurate results than volume measurements (everyone scoops ingredients differently). Trust me, using a kitchen scale to measure ingredients will take your baking to a new level.
• Flour. Use a simple all-purpose one.
• Grated orange zest.
• Almonds (you’ll need the peeled ones)
• Candied orange peel (you can substitute it with raisins)
• Baking powder
• Butter ( at room temperature)
• Salt (just a pinch to balance the taste)
Chocolate almond cantucci recipe
Combine the flour, cocoa powder, grated orange zest, salt, sugar, butter, vanilla, baking powder, and cinnamon. Mix everything together until crumbs form
Add the eggs, almonds (whole, no need to chop them), and candied orange peel. Mix everything with a mixer or by hand to make the dough (if necessary, add a little more flour so that it holds well together).
Divide the dough into two identical parts and roll each one into thick “logs”, put them on a baking sheet at a distance from each other
Preheat the oven to 180C (350F) and bake the “logs” for 30 minutes. Remove them from the oven, let them cool for 3-4 minutes and immediately cut into slices about 1 cm (1/2 inch) thick. Place the slices back on the baking sheet and bake for 15-20 minutes at 160C (320F)
Store the chocolate almond biscotti in a well-closed container (then they will remain crispy for a long time)
Chocolate almond biscotti
- 1 ¼ cup +1 Tbsp (210g) flour
- ¼ cup + 2 Tbsp (40g) cocoa
- grated zest of 1 orange
- 4 oz (100 g) peeled almonds
- 4 oz (100 g) of candied orange fruits
- 1 cup (210g) sugar
- 2 eggs
- 1 tsp baking powder
- ⅛ cup (25g) butter (room temperature)
- a pinch of salt
- ¼ tsp cinnamon
- Combine the flour, cocoa powder,grated orange zest, salt, sugar, butter, vanilla, baking powder, and cinnamon. Mix everything together until crumbs form
- Add the eggs, almonds (whole, noneed to chop them) and candied orange peel. Mix everything with a mixer or byhand to make the dough (if necessary, add a little more flour so that it holds well together).
- Divide the dough into two identical parts and roll each one into thick "logs", put them on a baking sheetat a distance from each other
- Preheat the oven to 180°C (350F) and bake the "logs" for 30 minutes. Remove them from the oven, let them cool for 3-4 minutes and immediately cut into slices about 1 cm (1/2 inch) thick. Place the slices back on the baking sheet and bake for 15-20 minutes at 160°C (320F)
- Store the chocolate almond biscotti in a well-closed container (then they will remain crispy for a long time)