Almond biscotti, known in Italy as "cantucci," are classic twice-baked cookies that have been enjoyed for generations. Their crunchy texture and rich almond flavor make them a delightful accompaniment to coffee, tea, or dessert wine. Here's how you can recreate this traditional treat at home.

Ingredients:

• 2⅔ cups (335 grams) all-purpose flour
• 5 tablespoons (70 grams) softened butter
• ⅔ cup (135 grams) granulated sugar
• 2 eggs
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• Zest of ¼ large lemon (or ½ small lemon)
• 1 cup (135 grams) raw almonds

Instructions:

1. Prepare the Dough:
• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the lemon zest for a hint of citrus aroma.
2. Combine Dry Ingredients:
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt.
• Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
3. Incorporate Almonds:
• Fold in the raw almonds, ensuring they are evenly distributed throughout the dough.
4. Shape the Logs:
• Lightly flour your work surface and divide the dough into three equal portions.
• Roll each portion into a log approximately 12 inches (30 cm) long.
• Place the logs on a parchment-lined baking sheet, spacing them apart.
• Gently flatten each log to about ½ inch (1.25 cm) thickness.
5. First Bake:
• Preheat your oven to 350°F (175°C).
• Bake the logs for 20 minutes, or until they are lightly golden and firm to the touch.
• Remove from the oven and allow them to cool for about 10 minutes.
6. Slice the Biscotti:
• Using a sharp serrated knife, cut the logs diagonally into ½-inch (1.25 cm) thick slices.
7. Second Bake:
• Arrange the slices cut side down on the baking sheet.
• Bake for an additional 10 minutes, then flip the biscotti and bake for another 5-10 minutes, or until they are golden brown and crisp.
8. Cool and Enjoy:
• Transfer the biscotti to a wire rack to cool completely before serving.

Tips:

• For enhanced flavor, consider toasting the almonds lightly before adding them to the dough.
• Ensure the logs are evenly flattened to promote uniform baking.
• Adjust the second baking time to achieve your preferred level of crispness.

Serving Suggestions:

Traditionally, almond biscotti are enjoyed with Vin Santo, a sweet Italian dessert wine. They also pair wonderfully with coffee or tea, making them a versatile treat for any time of day.

Storage:

Store the cooled biscotti in an airtight container at room temperature. They can remain fresh for up to two weeks, making them an excellent option for make-ahead treats or gifts.

Cultural Note:

Biscotti have a rich history in Italian cuisine, particularly in Tuscany. Their durability and long shelf life made them a favored choice among travelers and soldiers in historical times. Today, they are a beloved accompaniment to various beverages and are often featured in festive occasions and celebrations.

By following this recipe, you can bring a piece of Italian tradition into your home, creating biscotti that are reminiscent of those lovingly made by grandmothers in generations past. Enjoy the process of baking and, most importantly, the delightful results!