by Dorie Greenspan
Contributing Baker: Nick Malgieri
Cantuccini, cantucci, biscotti - whatever you want to call them, they are basically the same; a twice baked (almost rock-hard) cookie/biscuit. These are meant to be dipped in vin santo, coffee, or tea. I'm sure milk or hot chocolate would be just as good to dip into as well. At the risk of possibly cracking a tooth, you will want to dip...
My original plan was to halve the recipe. I did not want to have a hundred cookies (the recipe makes eight dozen!) laying around that I may be disappointed with; we made hazelnut biscotti in July 2012, and I was not all that impressed with them.
I ended up making only a third of the recipe, which yielded 18 cookies (I cut mine closer to a 1/2-inch thick, rather than the 1/4-inch thick as instructed); for when I went to the refrigerator to grab the eggs, I discovered I had only one egg. How could that be?
I guess it was meant to be - who needs that many cookies in the house, when you end up liking them.
Do make sure to visit the blogs of my fellow bakers to see their results with this recipe. I'm sure there will be a few different variations, as there usually is. You can click here to be directed to the list of their links on the TWD LYL: Cantuccini post.
Should you like to try your hand at making these, you will find the recipe on page 313 of Baking with Julia, or on Nick Malgieri's (the contributor of this recipe) website. (I did notice that the recipe on Nick's website uses a half teaspoon less of baking powder, than is called for in the book.)