{"id":5524,"date":"2015-09-06T19:45:23","date_gmt":"2015-09-06T17:45:23","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=5524"},"modified":"2015-09-06T19:45:23","modified_gmt":"2015-09-06T17:45:23","slug":"recipe-cantuccini-biscotti","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cookies-and-brownies\/recipe-cantuccini-biscotti","title":{"rendered":"Recipe: Cantuccini\/”Biscotti”"},"content":{"rendered":"

One of the advantages of\u00a0living in the south of France near the border is that it takes just one hour by car to go to\u00a0Italy<\/strong>.<\/p>\n

This basically means good food and cheaper alcohol<\/strong> at a hand’s reach! \ud83d\ude42<\/p>\n

And with a slightly longer drive, you can reach some of the best cities in Italy<\/strong>. Considering all the hard work of the last period, I felt like\u00a0I deserved a long weekend in Florence<\/strong>.<\/p>\n

\"IMG_2454\"<\/a><\/p>\n

Florence is one of the main touristic destinations in Italy<\/strong>, with a massive and stunning cathedral<\/strong> with the\u00a0equally-amazing bell tower by Giotto and the incredible dome by Brunelleschi, the\u00a0most important museum of the country\u00a0and the greatest statue<\/strong> of the man which\u00a0I wouldn’t mind\u00a0looking like (Michelangelo’s David).<\/p>\n

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Incidentally, Tuscany and Florence have also to offer some of the finest food<\/strong> I have ever tasted! The Florentine steak is deliciously famous all over Italy, and I don’t even have to mention how heavenly the olive oil is!<\/p>\n

And to finish a nice meal, what’s better than some Tuscan cantucci<\/strong>? (They are also good for break fast) (or afternoon snack) (or anytime, actually)<\/em>. \ud83d\ude42<\/p>\n

\"Recipe-Cantucci-Biscotti-01\"<\/a><\/p>\n

Cantucci<\/strong>, also known as “cantuccini<\/strong>” in Italy, are also known as “biscotti<\/strong>” in English. Weird thing, since “biscotti” just means “biscuits” in Italian, but\u00a0everything makes sense: cantucci are particular because they are baked twice<\/strong> (bis-cotti = “baked twice”), first in a long cylinder, then cut in pieces and the result is very crunchy.<\/p>\n

\"Recipe-Cantucci-Biscotti-04\"<\/a><\/p>\n

The cantucci<\/strong> I bought were so delicious that I ate 1kg in 3 days<\/strong>! :-O But I\u00a0can’t go to Florence every week, so I decided to bake\u00a0them at my place. They are quite\u00a0easy to make<\/strong> (although the batter is pretty sticky<\/em>!) and they also satisfied my constant craving for chocolate, since I split the batter in two and made a batch with almonds<\/strong> and one with chopped dark chocolate<\/strong>. What else can you ask for? \ud83d\ude42 A glass of vin santo<\/strong>, of course, the sweet wine<\/strong> in which it is veeery advisable to dip your cantucci in!<\/p>\n

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Cantucci \/ \u201cBiscotti\u201d<\/h2>\n
\n \n \"\"Print recipe<\/a>\n