Cantucci, Italian christmas' cookies

[Ciro]

In Italy,we make these cookies especially around Christmas' time.

During these holidays people like to share cookies as symbol of friendship. The cantucci, are my favorite cookies.

I love to dip them in the cappuccino for breakfast.

Here is the recipes.

Pine nut biscotti are lightly flavored with lemon, allowing the subtle sweetness of the pignoli or pine nuts to shine through. Definitely a round the clock snack!

:Makes 48

1 Cup Pine Nuts

2 1/2 Cups All-Purpose Flour

1 1/2 Teaspoons Baking Powder

1/8 Teaspoon Salt

1/2 Cup Butter, Softened

1 Cup of Sugar

3 Medium Eggs

2 Tablespoons Lemon Juice

2 Tablespoons Finely Chopped Lemon Zest

Toast the pine nuts in a 350 degree F. oven for about 8 minutes, or until golden. Reduce the heat to 325 degrees. Mix together the flour, baking powder, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and sugar. Add the eggs one at a time, then the lemon juice and zest. Add the dry ingredients and continue mixing until well blended.

Fold in the pine nuts. On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet. Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set and golden in color. Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices. Place these slices back on the baking sheet, and cook an additional 10-15 minutes turning over once half way, or until the cookies cooked through and crisp. Cool, and store in an airtight container.

Note: If the dough seems too sticky to form into logs, refrigerate for one hour first

Cantucci

Almond Biscotti ~ These little crispy almond cookies are often dipped in a sweet wine called Vin Santo for a light, tasty dessert.

:Makes 2 Dozen

Pre-toasting the almonds enhances the flavor.

1 Cup Whole, Raw Almonds

2 Cups All-Purpose Flour

1 ½ Teaspoons Baking Powder

1/8 Teaspoons Salt

½ Teaspoons Cinnamon

6 Tablespoons Butter Softened

2/3 Cup of Confectioners Sugar

2 Large Eggs

1 Tbs. Almond Extract

Place the almonds in a preheated 325-degree F. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop. Mix together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and powdered sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended.

On a lightly floured surface, divide the dough in half, and form two loaves about 9 inches long and 2 1/2 inches wide and place on a lightly greased baking sheet. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into ½ inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.

Ciao.