Recipe
for :
 This
recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
If
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
page <click
here>
To
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
here>
Jim
said about this recipe:
Biscuit
dunkers fall into two distinct and fiercely defended
camps; the short Dunkers, who like their biscuit still
crisp in the centre – and the long Dunkers, who
prefer long slow dipping for a soft soggy interior (if
the end of the biscuit should break off and descend
to the bottom of the cup, well, that’s just an
added bonus!).
These
Cantuccini Biscotti (hard almond biscuits from Tuscany)
were just made for dunking - not in a mug of ‘Rosy
Lee’, but in a glass of cold sweet dessert wine.
Served on their own, or with a rich dessert like Chocolate
Cups <click here> , cantuccini
are the perfect end to any meal.
Ingredients
325g
(12oz) plain flour
300g (11oz) caster sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
325g (12oz) whole blanched almonds
3 large eggs
2 tsp vanilla extract
Method
- Set
a rack in the middle level of the oven and preheat
to Gas Mark 4 (180°C / 350°F).
- Line
two baking sheets with silicone paper.
- Roughly
crush a third of the almonds. In a bowl combine the
flour, sugar, baking powder, cinnamon and salt; stir
well to mix, then stir in all of the almonds.
- In
another bowl, whisk the eggs with the vanilla then
stir into the dry ingredients until a stiff dough
forms. Scrape the dough out onto a lightly floured
work surface and divide it in half. Roll each half
under the palms of your hands into a cylinder a little
shorter than your baking sheet. Place the logs of
dough on the baking sheet, making sure they are neither
too close to each other nor too near the sides of
the sheet. Press down gently with the palm of your
hand to flatten the logs.
- Bake
for about 25 to 30 minutes, or until the logs are
well risen and have also spread to about double their
original size. The logs are done when they feel firm
when pressed with a fingertip. Place the pan on a
rack and let the logs cool completely.
- Leave
the oven temperature at Gas Mark 4 (180°C / 350°F).
Place one of the cooled logs on a cutting board and
cut it diagonally into slices 0.7cm (1/3 inch) thick.
Arrange the biscotti on the prepared pans, cut side
down. It is not necessary to leave space between them.
Bake the biscotti for about 15 or 20 minutes or until
they are slightly toasted. Remove from the oven and
allow to cool.
- Store
the cooled biscotti between sheets of parchment or
wax paper in a tin or plastic container with a tight
fitting lid. Store just as you would ordinary biscuits.
Makes
about 60
Chef
Jim Fisher
CookInFrance
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