Our partner’s recipe: Cantucci di Prato biscotti

Stéphane Morin, Sales and Marketing Director at Fairmont Le Château Frontenac, reveals his favourite biscotti recipe called Cantucci di Prato, inspired by his Italian in-laws and his great passion for Italy. He prepares it especially for weekends at the cottage, to share memorable moments with family and friends over a comforting, hot drink. It's a simple recipe that stores well for a long time; a real treat for morning coffee!

Ingredients

½ cup whole hazelnuts
2 cups unbleached flour
1 cup sugar
1 tsp. baking powder
¼ tsp. baking soda
⅛ tsp. salt
½ cup whole almonds
3 tbsp. soft butter
2 eggs + 1 egg yolk
1 tsp. vanilla extract
2 tsp. orange zest

Preparation

Preheat the oven to 325°F.
Shell the hazelnuts and place them on a baking sheet lined with parchment paper.
Bake for about 10 minutes, or until the shell comes off easily by rubbing them between your hands. Let cool.
In a large bowl, combine the hazelnuts, flour, sugar, baking powder, baking soda, salt, almonds and butter.
In another bowl, combine the eggs, vanilla and orange zest, whisking with a fork.
Add the egg mixture to the flour mixture and mix with an electric mixer on low speed until the dough forms. Finish by hand on a floured surface in order to form a consistent dough.
Divide the dough into four balls and knead them by hand. Flatten with the palm of your hand to obtain patties that are about 30 cm long and 2 cm thick.
Place the biscotti dough on baking sheets lined with parchment paper and bake for about 15 to 20 minutes, until golden brown.
Leave to cool on a wire rack and cut the patties diagonally, using a bread knife.
Place the cut biscotti on the baking sheets and return to the oven for an additional 10 minutes, until edges are toasted. Dip one side of the biscotti into melted dark chocolate, to taste.