Biscotti and Cantucci are kinda the same thing – divided by region.
450g plain flour
1tsp baking powder
170g softened butter
340g caster sugar
3 eggs + 1 extra yolk
225g whole almonds
vanila extract
freshly grated nutmeg
cream together the butter and sugar. Add the eggs + yolk, nutmeg and vanilla – beat till smooth. add the flour, baking powder and almonds to make a smooth batter/dough. Refrigerate for 30mins to make it easier to handle, and then roll into 2-3 batons.
Bake these for 15-20 minutes at 200ºc intil golden brown. leave them to cool, then cut into diagonal slices about 1cm thick. and return to the oven for 6-8 minutes until golden and crisp. Turn off the oven, and temper them by cooling in the open oven.
Serve these with a sweet wine after dinner – Moscato or vin santo, or even a sparkling asti.