Traditional Italian Biscotti also known as Cantucci or Cantuccini are made delicious with the addition of chocolate chips. Double baked crunchy cookies are the perfect dipping cookie, for Breakfast or Snack.
Not only are Biscotti a popular Italian Cookie at Christmas time but also these melt in your mouth Canestrelli and these easy to make Italian Butter Cookies.
Everyone loves Biscotti, Cantucci, Cantuccini, and Tozzetti all known as these twice baked cookies. Although the correct term is probably Cantucci.
These deliciously crunchy cookies from Toscana are one of the most loved sweets all over and not just in Italy.
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What is the difference between Cantucci and Tozzetti?
They are actually quite similar. Of course the most popular name is Cantucci or Cantuccini. These originated from the Region of Tuscany, from the cities of Florence, Prato and Siena.
Tozzetti are basically the same, the dough is similar and double baked the same way, although they are a bit sweeter and therefore considered a dessert cookie.
Their origin are the Regions of Lazio and Umbria and they are usually filled with hazelnuts instead of almonds.
Tozzetti are also more versatile, they come in a variety of flavours and ingredients, from chocolate, pistachios, pine nuts and more. And they are considered perfect for dipping in your afternoon tea or coffee as a snack.
Cantucci on the other hand are on the drier side, which means they are perfect for dipping in Vin Santo and are always made with unpeeled almonds.
So technically I suppose these are Chocolate Chip Tozzetti!
How to make Chocolate Chip Tozzetti
In a large bowl beat together the egg, sugar and vanilla.
Then add the salt, flour and baking powder, when almost combined add the chips.
On a lightly floured flat surface knead the dough into a ball then divide into two parts. If the dough is too sticky then add a little more flour to the surface.
Form each part into two logs, place on a parchment paper lined cookie sheet.
Bake for approximately 15 minutes, be sure to remove them while they are still soft.
Remove from the oven, let sit 2-3 minutes then slice on the diagonal and bake for another 5-10 minutes.
Let them cool completely before serving.
Can they be made in a mixer
Yes they can, be sure to use the paddle attachment and do not over mix. When almost combined move to a lightly floured flat surface, form into a ball then divide and make two logs.
More Delicious Cantucci Recipes
Cranberry Almond Biscotti
Triple Nut Biscotti
Chocolate Almond Biscotti
How to Store the Biscotti
These cookies will keep for quite a long time. Be sure to store them in an air tight container, in a cool dry area. They will last for up to 30 days!
However if they are subjected to humidity and if they soften, unfortunately you will have to throw them away.
Can they be frozen?
The unbaked formed loaves can be frozen for up to a month. Wrap them tightly in plastic and place in a freezer bag.
Be sure to let them thaw in the fridge before continuing with the recipe.
You can also freeze the baked cookies, place the cooled cookies in a freezer safe container or bag. If stored properly they will keep for up to three months.
So this Holiday Season why not add some Chocolate Chip Biscotti to your baking list? Happy Baking, enjoy!
Traditional Italian Biscotti these double baked crunchy cookies full of chocolae chips are the perfect dipping cookie, for Breakfast or Snack.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Christmas Cookies, cookies
Cuisine Italian
Servings 32cookies
Calories 56kcal
Print Recipe Pin Recipe
Ingredients
2largeeggs
1/2cup+ 2 tablespoon of granulated sugar(125 grams)
1/2teaspoonvanilla
1pinchsalt
1 3/4cups+ 2-3 tablespoons of all purpose flour(250 grams)
1 teaspoonbaking powder
1/2cupmini chocolate chips(100 grams)
EXTRA
1egg yolk
Instructions
Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.
Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm). If the dough is a little sticky then add a little more flour to the surface. Place the logs on the prepared cookie sheet, brush lightly with beaten egg yolk and bake 15-20 minutes, the dough should still be soft. Remove, let sit 2-3 minutes then slice (about 1/4 " or less if you wish) on the diagonal and bake for another 5-10 minutes or until dried. Let cool completely before serving. Enjoy!
The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.
Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.
Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.
Cantucci are the most famous Tuscan biscuits in the world. The name cantuccio comes from the Latin word cantellus which means piece or slice; this word describes how these biscuits are made: a small, fresh-out-of-the-oven loaf of dough is sliced diagonally.
Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.
In the US, we typically enjoy our biscotti dipped into espresso, but in Italy, it's also traditional to dip them into a glass of good Vin Santo after a meal.
Biscotti (/bɪˈskɒti/, Italian: [biˈskɔtti]; lit. 'biscuits') or cantucci ( Italian: [kanˈtuttʃi]) are Italian almond biscuits that originated in the Tuscan city of Prato.
An Italian Food Rule — Only Dip Biscotti in Vin Santo, Not in Coffee. There is nothing more satisfying for dessert at the end of a long Italian meal than a couple of almond -studded biscotti and a small glass of Vin Santo. The hard biscotti become sweetly moist after a few seconds dipped in the sweet late-harvest wine.
Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.
In medieval Italy, a variation of biscotti known as cantuccini was created in the Tuscan town of Prato. This version of biscotti was made with almonds and was typically enjoyed with a sweet dessert wine like vin santo.
Biscotti, also known as cantucci, are twice-baked Italian cookies made of almonds and originated in Prato, Tuscany, in the 14th-century, where almonds were abundant.
In other countries, the term biscotti, used as a singular, refers only to the specific Italian biscuit known in Italy as cantuccio. The words biscottini and cantuccini are the words biscotti and cantucci, respectively, with a diminutive suffix and thus refer to versions with smaller-sized pieces.
In Italy, they are either referred to as 'cantucci', or 'cantuccini', meaning 'little cantucci'. Cantuccini is sometimes used to mean smaller cantucci, or cantucci made with non-traditional ingredients like chocolate chips or pistachios, but these two names are often used interchangeably.
Today, I want to share a little bit about Italian cookies called Biscotti. Biscotti, also known as cantuccini or mandelbrot (Mandel bread), are traditional Italian cookies with a long history and rich cultural significance.
Italians use the word biscotti when referring to products that Americans call cookies. The word cantucci is used by Italians when referring to the product Americans call biscotti.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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