My men friends are all wrapped up in watching other men play with balls. At the close of the week, my principal emailed us two green words: "Go Jets!". I assumed he meant the team and not the gang. So, in the spirit of the season, my cheer is: "go balls!". Truth is, I'm looking forward to baseball season - it's rhubarb time. So this evening, I'm punting my Cantuccini recipe out. Besides, you don't need my advice when it comes to melting cheese on things.
Cantuccini
Nick Malgieri – adapted by Blue Heron Kitchen
2 c. (9 oz.) all-purpose flour
¾ c. (5 oz.) granulated sugar
2 tsp. baking powder
½ tsp. cinnamon
1/2 tsp. kosher salt
1 ½ c. (8 oz) unblanched whole almonds, toasted and cooled (toast at 350º F. degrees until fragrant, cool)
3 large eggs, room temperature
1 Tbsp. pure vanilla extract
Position rack in the center of the oven and preheat to 350º F. Line a baking sheet with parchment paper or Silpat and set aside.
Put the flour, sugar, baking powder, cinnamon, and salt in a large bowl and whisk to mix thoroughly. Stir in the toasted and fully cooled almonds. (You don't need to chop them!)
Whisk the eggs and vanilla together in a small bowl, until slightly frothy, then stir them into the flour mixture. The dough may seem dry at this point, but it will come together as it is kneaded. You can do this by hand, but if you use a mixer, use the paddle attachment.
Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth, 1 to 2 minutes. Divide the dough in half and shape each half into a 12” log. Gently press down to flatten them until they are about 2” wide and 1” high.
First Baking: Bake the logs for about 30 minutes, ot until they are slightly risen and firm to the touch. Slide the logs, parchment paper and all, off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue. The longer, the cooler, the cooler, the better they will slice. The best is to cool them, wrap them and proceed with the second baking the next day. Allow at least one hour to cool.
Second Baking: When the logs have cooled, preheat the oven to 350º F.
Working with a sharp, serrated knife, cut the cooled logs diagonally into 1/4” thick slices. Place the sliced cookies cut side down on the pans and bake for 10 to 15 minutes, or until the biscotti are golden. Cool on the pans.
Storing: These biscotti will keep for up to a month (if they last) in an airtight tin or plastic container.
