Traditional cantucci di Prato are small almond biscotti, often served at the conclusion of an Italian meal alongside vin santo or espresso. I, not being Italian, like to eat them for breakfast. (Cookies for breakfast: undoubtedly a true perk of adulthood.) Already crunchy and substantial, the biscotti get a nutritional nudge from whole wheat flour and extra almonds in my tweaked recipe, derived from Biscotti: Recipes from the Kitchen of the American Academy in Rome (p 20).
Here’s my version, great with a cappucino for breakfast, aside a glass of vin santo or even dipped into milk. The fennel flavor is gentle, not overpowering, and beneficial: fennel is said to remedy digestive upset and respiratory distress.
My Breakfast Biscotti
- 1-1/4 cups (175 g) white whole wheat flour
- 2 T (10 g) finely ground cornmeal
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (2g) salt
- 1/4 cup plus 1 tsp (60 g) butter
- 1/2 cup plus 3 T sugar
- 1 large egg
- 4 oz (110 g) sliced almonds, toasted
- 1/2 tsp (2 g) fennel seeds