What is typically called 'Italian Biscotti' in the UK is actually a tuscan stlye biscuit from the town of Prato near Florence; thus their Italian name is Cantucci di Prato.
In a bowl mix all the ingredients. The dough will be quite sticky and difficult to handle. With the help of a little more flour shape the dough into small bagettes, about 2" wide and place on a baking tray. Brush with milk or beaten egg. and place in the pre-heated oven at 170Â°C. When the outside is nice and golden remove from the oven and place on a cutting board. With a large sharp knife slice diagonally to produce the typical cantucci shape.
Reposition the cantucci on the baking tray and toast until golden. Real Italian cantucci are quite hard and will keep for a long time in your biscuit tin. Of course they are wonderful with your cappuccino but if you qant to try them the traditional way they should be dipped in a small glass of Vin Santo wine after dinner, infront of the fireplace...
If you want to taste the one's we make, just drop us an order in the contact us section.