Cantucci, Italian Biscuits

Ingredients for Italian Biscuits

• Butter: 113 g

• Pistachios: 30 g

• Dried fruits or nuts: as desired

• Orange zest: 1 medium-sized orange

• Vanilla extract: 1 tsp

• Eggs: 2

• Flour: 2 cups

• Sugar: ¾ cup

• Baking powder: 1 ¼ tsp

Instructions for Making Italian Biscuits

1. Mix the grated orange zest with sugar.

2. Sift the flour with baking powder.

3. Cream the butter with sugar and vanilla using an electric mixer until the mixture turns creamy.

4. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

5. Gradually add the flour mixture and mix again.

6. Incorporate the pistachios and finely chopped dried fruits.

7. Divide the dough into three portions. Line a baking sheet with parchment paper and shape the dough into logs about 25 cm long and 1 cm thick.

8. Bake at 180°C (350°F) for about 25 minutes or until the biscuits turn golden.

9. Let the biscuits cool slightly, then slice them diagonally using a serrated knife to maintain their shape.

10. Place the slices back on the baking tray and return them to the oven at 175°C for 15 minutes to crisp up.

Second Recipe for Italian Biscuits

Ingredients

• Butter: 372 g

• Sugar: 1 ¾ cups

• Eggs: 6

• Anise extract: 1 tsp

• Vanilla extract: 2 tsp

• All-purpose flour: 6 cups

• Salt: ½ tsp

• Baking powder: 2 tsp

• Almonds (chopped): 248 g

Instructions

1. Preheat the oven to 350°F (165°C).

2. In a large bowl, cream the butter and sugar.

3. Add the eggs one by one, beating until fluffy.

4. Add anise and vanilla extracts.

5. Sift together the flour, baking powder, and salt, then mix it with the almonds.

6. Gradually add the dry ingredients to the wet mixture and knead the dough.

7. Divide the dough into four portions, shaping each into a 38 cm-long cylinder.

8. Place two cylinders per baking tray and flatten them slightly.

9. Bake for 25–30 minutes until firm. Remove and let cool.

10. Slice diagonally into 3 cm pieces and bake each side for an additional 7–10 minutes for crispness.

Third Recipe for Italian Biscuits with Walnuts

Ingredients

• Blanched almonds: 1 ½ cups (240 g)

• Egg white: 1

• Powdered sugar: ½ cup (110 g)

• All-purpose flour: ¾ cup

• Additional egg white: 1, beaten

• Crushed walnuts: ⅔ cup

Instructions

1. Sift the flour two to three times.

2. Process the almonds in a food processor, then add sugar and egg white. Blend until smooth.

3. Gradually add the sifted flour and knead into a soft dough.

4. Roll out the dough between two layers of parchment paper to a thickness of 5 mm.

5. Cut out circles using a cookie cutter or the rim of a glass.

6. Arrange the biscuits on a greased baking tray, leaving a 2–3 cm gap between them.

7. Brush each biscuit with the beaten egg white and sprinkle crushed walnuts on top.

8. Bake at a high temperature for 10 minutes until light golden brown.

9. Cool the biscuits on a wire rack before serving.

Nutritional Information (Per Biscuit)

• Calories: 275

• Protein: 5.5 g

• Carbohydrates: 32.4 g

• Fat: 14.1 g

• Cholesterol: 61.3 mg

• Sodium: 150.4 mg

Enjoy these delectable Italian biscuits at your next gathering or as a delightful treat for yourself!