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Cantuccini: Classic Tuscan Biscotti
5.0(4)Make and share this Cantuccini: Classic Tuscan Biscotti recipe from Food.com.
by Charlotte J·published 2006-06-16
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Continue to stir until a stiff dough forms.
07Scrape the dough out onto a lightly floured work surface and divide it in half.08Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.09Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.10Press down gently with the palm of your hand to flatten the logs.11Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.12The logs are done when pressed with fingertip they feel firm.13Place the pan on a rack and let the logs cool completely.14Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.15Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.16Arrange the biscotti on the prepared pans, cut side down.17It isn't necessary to leave space between them.18Bake the biscotti for about 15 or 20 minutes or until they are well toasted.19Cool the pan on a rack.20Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.