Cantucci, that's what they're called. "Biscotti" are just cookies.
Every Italian boasts about their grandmother being the best cook in the world – the difference with me is, mine actually was. She was perhaps what you would imagine a stereotypical Italian grandmother to be, cooking all day long just to make the grand kids happy.
My passion for food definitely comes from her. Well, I always say I get it from my father, who got it from her. Nothing can replace that, really - that passion for food you get in Italian families. I don't know, I could be wrong, but it feels like a uniquely Italian thing. See, I know so many foodies. I know so many people that love cooking just as much as I do, and that's why I'm scared of pursuing my dreams and going into the food business. What makes me so special? But, sometimes, I try to make myself feel better, or unique, by just thinking...the way food is in an Italian family, in my family... It's got to be unique. Chinese people love food - my Chinese side of the family loves food, but it's just not the same. Who knows. I keep hoping that that means that, maybe, my passion for food just exceeds other people's by just a bit. Doubtful, but comforting thoughts nonetheless.
I didn't have almonds and I felt adventurous. And this is what happens when I try to study at home. This is how I procrastinate. I either overeat or cook.
I love the spices in these cantucci. People in the library seemed to enjoy it too. Yes, I usually make cookies and bring them to the library. The logic is simple - I hate the library because it's a depressing place. Everyone's stressed out of their minds and look like they're about to kill themselves. I don't like that kind of atmosphere. So I bring cookies to them in hopes of cheering them up, which makes the library a happier place, which makes me a happier person.
makes about 24 cookies
2 1/3 cup white spelt flour (or normal all purpose flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cardamom
1 tsp cinnamon
1/2 cup brown sugar
1/4 cup butter, softened at room temperature
2 eggs, lightly whisked
1/4 cup raisin
1/4 cup toasted walnuts, chopped
Preheat oven to 180C. Line a large baking tray with parchment paper.
Mix all the dry ingredients together, then mix in the softened butter and eggs. When all well-combined, mix in the raisins and the walnuts. Form into a big log and place it on the lined baking tray.
Bake for 20-30 minutes or until golden and firm to the touch.
Reduce oven temperature to 150C.
Leave the log to cool completely then cut it into 1/2 inch slices. Lay the slices flat on the baking tray and put them back in the oven. Bake for about 6,7 minutes, then flip them over, and bake for 6-7 minutes again, until dried out and crispy.