I was happy to find Tuesdays with Dorie as an inducement to get more posts into My Tiny Kitchen. Signing up before my Wednesdays with Kids began was, perhaps, fortuitous, but has worked to shape the TWD motivation into more of a goad, a very friendly large stick. In a good way. Throw in a vacation that I thought for SURE I would use for writing the blog text, and, well, here I sit on Leave Your Link Day, scribbling some words to attend the photos for these delicious cookies.
Cantuccini are a biscotti and biscotti are Italian cookies. For any of you who don’t think you like biscotti, it may be that you are eating them incorrectly. These twice-baked, crunchy, dry, tasty little wonders are meant to be dunked, most notably into Vin Santo, but, short of that, any fine marocchino will do.
These biscotti are delicious. Almonds are always a favorite of mine, with just enough of the attendant cinnamon to accent the espresso I dunked the cookie into. The instruction in the book was clear, including the important step of letting the cookie “loaf” cool completely before slicing and baking the final time. These would be a beautiful end to your Easter dinner, a bit of communion, using this “bread” soaked in the holy wine. Buon appetito!
Cantuccini • Baking with Julia • Contributing Baker: Nick Malgieri • pages 313-314