I assume there is an infinite number of Christmas cookie recipes out there in the world. So much to bake and try but honestly, we pretty much made the same cookies each year. Over and over. To break the cycle, we decided to make our regular cookies and try at least one or two new cookie recipes each year. Cantuccini or Biscotti are always on the “newbie” list because we like those cookies a lot and there are many different recipes out there to try. Like these Chocolate Espresso Cantuccini here with almonds. Very delicious little treats ;)
Cantuccini or Biscotti are very popular in Italy – all year round actually. Even here in Germany, these crisp, double-baked cookies have many fans. I am one of them. Why? Because the cookies are not very difficult to prepare and they last ages… if not aeons ;P You bake them quite dry and crisp and that gives them a longer life expectancy compared to other (Christmas) cookies… of course, only if you can hold yourself back and not eating them all at once because they are so good ;P
People have many different opinions on “how to prepare cantuccini properly”. Some say you have to wait a very specific time after the first bake, a small window where you are allowed to cut them into slices, and then bake them again for a second time immediately. Others are more relaxed and let the pre-baked rolls cool down completely and then cut the slices…
When I tried making Cantuccini for the first time, I followed a recipe with very strict baking and waiting times. Unfortunately, I failed miserably with that recipe. Not, because the recipe was bad, I just did not check after the first baking time and trusted the baking time from the recipe. I should have made a test if the dough was cooked through. So at the end I had to cut into almost raw dough which could not be saved with the second bake.
What did I learn from this? It’s better to check (e.g. testing with a wooden skewer or toothpick) if the dough is properly baked in the first round and only then take it out of the oven. After that it does not matter that much if you wait exactly 15 minutes or 20 minutes or maybe 30 minutes before you cut the cookie slices. Not much of a difference from my experience. Use a sharp serrated knife, cut quickly and courageously and you will get nice cookie slices – ready for the next baking round…
By the way, the recipe says “instant espresso powder” and “espresso”. It’s up to you what you use here of if you leave it out. The cookies taste good without the espresso powder and if you only coffee at home and no espresso – fine! You could leave it out completely if caffein is not your jam ;P But then you got only Chocolate Cantuccini with almonds ;)
INGREDIENTS / ZUTATEN
8.8 oz. (250g) all-purpose flour
3/4 cup (150g) raw cane sugar
2 tbsp. cocoa powder
1 tsp. instant espresso powder
1/2 tsp. baking powder
1 pinch of salt
0.7 oz. (20g) soft butter
2 medium eggs
3 tbsp. freshly brewed espresso
1 tsp. vanilla extract
5.3 oz. (150g) almonds
1 oz. (30g) semi-sweet chocolate, chopped
250g Mehl (Type 405)
150g Vollrohrzucker
2 EL Kakao
1 TL Instant Espresso Pulver
1/2 TL Backpulver
1 Prise Salz
20g weiche Butter
2 Eier (M)
3 EL frischen Espresso
1 TL Vanille Extrakt
150g Mandeln
30g Zartbitterschokolade, gehackt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment, then place the two dough logs on the baking sheet with enough space in between. Bake for about 23-25 minutes. Remove from the oven and then let cool for 10-15 minutes. Use a bread knife and cut the pre-baked logs into slices (about the thickness of your thumb) and place them back on the baking sheet – this time everything can sit very close together. Bake the cookies one more time for about 8-10 minutes. The cookies should be crisp but not dry. Take out of the oven and let cool down completely on a wire rack.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und dann die beiden Teigwürste mit genügend Abstand zueinander auf das Blech setzen. Für etwa 23-25 Minuten backen. Aus dem Ofen holen und dann für 10-15 Minuten abkühlen lassen. Die vorgebackenen “Riesenkekse” auf einem Brett mit einem Brotmesser in etwa daumendicke Scheiben schneiden und diese wieder zurück auf das Blech setzen – diesmal können sie dicht an dicht sitzen. Die Cantuccini ein weiteres Mal für etwa 8-10 Minuten backen. Die Kekse sollen knusprig, aber nicht trocken sein. Auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Chocolate Espresso Cantuccini with Almonds
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 01:30
- Yield: 30 1x
- Category: Cookies
- Cuisine: Italy
- Diet: Vegetarian
Description
Not only around Christmas a great chocolaty treat – these Chocolate Espresso Cantuccini with Almonds are delicious all year round and super easy to prepare!
Ingredients
8.8 oz. (250g) all-purpose flour
3/4 cup (150g) raw cane sugar
2 tbsp. cocoa powder
1 tsp. instant espresso powder
1/2 tsp. baking powder
1 pinch of salt
0.7 oz. (20g) soft butter
2 medium eggs
3 tbsp. freshly brewed espresso
1 tsp. vanilla extract
5.3 oz. (150g) almonds
1 oz. (30g) semi-sweet chocolate, chopped
Instructions
1. Mix the flour, with sugar, cocoa powder, espresso powder, baking powder and salt in a bowl. Add the butter and work it into the flour mixture with a fork, then add the eggs, espresso and vanilla extract and mix until you get a smooth (and sticky) dough. Add the almonds and chopped chocolate and fold in. Divide the dough into two portions, shape each into a thick log and wrap in plastic wrap. Place in the fridge for about 30-45 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment, then place the two dough logs on the baking sheet with enough space in between. Bake for about 23-25 minutes. Remove from the oven and then let cool for 10-15 minutes. Use a bread knife and cut the pre-baked logs into slices (about the thickness of your thumb) and place them back on the baking sheet – this time everything can sit very close together. Bake the cookies one more time for about 8-10 minutes. The cookies should be crisp but not dry. Take out of the oven and let cool down completely on a wire rack.
Notes
Enjoy baking twice!
