Monday, April 14, 2014

TWD -- Can-do Cantuccini

Practically perfect in every way
I loved this recipe. I was thrown at first by the name, but once I read this was real-deal biscotti, I couldn't wait to try it. I have been making biscotti off and on for some time, but had never run into a recipe for unblanched almonds. What were they and where did one get them? I ended up using a product called "raw almonds" so I hoped that meant unblanched.

I followed the recipe exactly and found the end product "practically perfect in every way," as Mary Poppins would say. I have come to believe that a biscotti recipe without any fat makes a cookie too tough and crunchy, but these weren't. My eight-year-old granddaughter even liked them and wasn't put off by the fact that they didn't look like the traditional cookie. I am going on a Cooks' Tour tomorrow and will take these along to pass out on the bus.

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6 comments:

  1. Cathleen | My Culinary MissionApril 14, 2014 at 4:25 PM

    What a lovely presentation! I was pleasantly surprised with this recipe as well. And, they were easy peasy to make!

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  2. margaretApril 15, 2014 at 7:54 PM

    A Cook's Tour? That sounds fun. What do you tour? Restaurants?

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  3. KarenApril 15, 2014 at 9:38 PM

    Yes, I want to know too! I love it when my grandsons like my cooking!

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  4. SunitaApril 16, 2014 at 2:16 AM

    You are right, they were perfect, crunchy and crisp. That tour of your sounds like fun.

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  5. steph- whisk/spoonApril 18, 2014 at 12:48 PM

    unblanched almonds just have their brown skins still on...I really don't think it mattered if they were blanched or unblanched, really. hope you had fun on your tour!

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  6. Have Apron....Will BakeApril 18, 2014 at 4:45 PM

    Beautiful pic! Love that. These look great. I hope to make them soon.

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