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It 's true, now the holidays are finally over (well the witch is gone!) but the production of biscuits is not yet complete. I did not think that I liked so much to prepare: when I started I Sautee also in the kitchen (ie little;), I decided, well, en passant, to specialize in cookies. Except that I get nervous when the crust was not because it was too dry and crumbled, or the dough was not as it should be. Instead, it complicates the Christmas spirit, which still exists, thanks to the desire to try to prepare what you are used to buy this year (well, old in 2010;), I can not just complain: I made very many types of biscuits, which, for better or worse, I have always been satisfied! In making biscuits (we do not know about you) but I happen (sometimes) get a taste of the collection that is different from what it should be, but then you find that is similar to that of another cookie, and then ... okay anyway!

cantucci (also known as almond biscuits or biscotti di Prato) left me very happy: they are simply fabulous, quick and easy to prepare. They have one drawback: when you start with one, then you feel the uncontrollable need to stretch out his hand for a second, third, fourth and e. .. until when? Until it is finished Vin Santo (or good milk cold)! I advise you to prepare: In my opinion, have nothing to do with those bought, and I'm sure will be a gift very, very welcome;)

Recipe: Cantucci Prato

Ingredients (for about 50 cookies):

• 300 grams of flour 00

• 200g caster sugar

• 150 g shelled almonds with the skins

• 2 eggs

• 1 ½ teaspoons of baking powder

• 1 teaspoon grated orange untreated

• 3 grams of sodium bicarbonate

• 1 pinch of salt

• Latte per spennellare

Setacciare la farina, il lievito e il bicarbonato e fare cadere il tutto in una capiente ciotola. Aggiungere progressivamente lo zucchero, la scorza d’arancia e le mandorle e mescolare fino a quando gli ingredienti secchi si saranno amalgamati fra loro. Incorporare le uova e impastare fino ad ottenere una palla di impasto morbida e soda, ma non troppo dura. Se l’impasto risultasse troppo duro, aggiungere del latte. Foderare una placca da forno dell’apposita carta. Dividere l’impasto in 3 parti uguali e modellare 3 filoncini larghi 2 dita. Disporli sulla placca da forno e spennellarli con un po’ of milk. Bake in preheated oven at 190 degrees for 15 minutes or until they start to brown, remove them gently from the pan and place on a cutting board. Wait to cool down a bit ', then cut diagonally so many biscuits thickness of 1, 5 cm. Rearrange them on the baking sheet and pass them again for 5 min. or until golden brown. Serve cold with a glass of Vin Santo or other wine.

Tips:

• almonds with the skins should be: If they are, the flavor will change completely. In fact, these cookies are very sweet, and taste of pellicina delle mandorle contrasterà quello del biscotto.

• Lo zucchero va messo tutto, o ne va della croccantezza. Tra farina e zucchero ci devono essere sempre 100 gr di differenza.

• I cantucci devono essere duri, infatti vanno inzuppati nel vinsanto, nel vino o, per i più piccoli, nel latte.

• I cantucci, prima di essere tagliati, vanno fatti raffreddare un pochino: se no, al momento del taglio si sbricioleranno lungo di bordi.

• Una volta fatti raffreddare, si possono conservare qualche settimana in scatole di latta, a patto che non finiscano prima!