These crunchy tasty biscuits inspired by Italian cantucci or biscotti are easy to make and they can be stored for several weeks. You can replace the almonds with chocolate chips, hazelnuts, pistachios or dried fruits. The possibilities are endless. They can be served with tea, coffee or cappuccino.
- 250 grams (2 cups+1 tablespoon) all-purpose flour sifted
- 165 grams (3/4 cup + 1 tablespoon) granulated sugar*
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1 teaspoon grated orange zest or lemon zest
- 1 teaspoon amaretto or 1/2 teaspoon almond extract
- 2 eggs + egg yolks for spreading
- 125 grams (4.4 ounces) raw unpeeled almonds
- 100 grams of washed raisins (soaked in rum or amaretto and dried)
- Preheat the oven to 180C.
- In a large bowl, combine the dry ingredients.
- Add the eggs, honey, orange zest, amaretto and mix all the ingredients.
- Once you have a crumbly, soft mixture, add the almonds and dried raisins
- Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 30 cm (12 inch) long, and 5 cm (2 inch) wide.
- Wet your hands, it will be easier to shape the dough.
- Place the logs on a baking sheet lined with parchment paper or with a silicone mat. Slightly bit egg yolks and spread over the logs with the brush
- Bake for 25-30 minutes, until golden brown.
- Remove the logs from the oven and let them cool for about 10 minutes before slicing.
- Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1.5 cm (1/2 inch) slices.
- Put the cookies back on the baking sheet and bake them for 10-15 minutes.
- Remove the biscuits from the oven and let them cool on a wire rack.
- Store them in a sealed container for several weeks.
*You can reduce the sugar to 1/2 cups since they are really sweet