Cantucci, also known as biscotti di Prato, are among the most popular and well known biscotti in the world: sweet almond rolls baked in the oven, then cut and baked again until they are crisp and golden.
Here is my version!
3 cups of all purpose flour
1 cup of sugar
1/2 cup oil or butter
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, lightly beaten
1/4 cup anise-flavored liqueur, like Sambuca or Marsala (the choice is yours)
1 tablespoon vanilla extract
2 cups slivered almonds
1. Heat oven to 350 degrees. Grease and flour a baking sheet and set aside.
In a bowl whisk together flour and baking powder, toss in the nuts. In another bowl whisk together sugar and eggs, whisk in Sambuca, vanilla and oil. Add flour mixture and fold well.
2. Form into 4 or 5 logs approx. 2 inches wide, 1 inch tall. Bake until dough is firm, 25 minutes. Let biscotti cool.
3. With a serrated knife, cut logs into 1/2-inch slices on the diagonal and arrange on parchment-lined baking sheets. Bake until biscotti are crisp and golden, about 15 minutes. Let cool.