Monday, January 28, 2013

Comparing and Tasting Biscotti and Croquettes

Early this month I decided to make some biscotti for my son.  As I could not find any “biscotti” entry on Manuela's blog I asked her directly. To my surprise she sent me her Cantucci recipe which (I learnt) is another name for biscotti di Prato. 

At the same time I got the Cantucci recipe my Mum sent me her friend’s Croquettes recipe. Although they have different names Cantucci and Croquettes are 2 types of biscotti, both crispy crunchy cookies with nuts.
I decided to test and compare the 2 versions.
Here is Manu’s Cantucci or Biscotti recipe:
Note: I only made ½ the quantity.

  •   250g flour 
  •  150g sugar
  • 75g butter, melted
  • 150g almonds, with the skin on
  • 1 ½ egg + ½ egg for brushing
  • 1 tsp. vanilla extract
  •  1 tsp. (flat) baking powder
1.       Put the almonds on a baking sheet in a pre-heated oven at 190⁰C for 4 minutes. Remove from the oven.
2.       Put the eggs and sugar in a bowl and whisk well until pale and fluffy.
3.       Add the melted butter and stir.
4.       Mix the baking powder in flour and sift it in the egg mixture. Whisk well until incorporated.
5.       Add the vanilla extract and the toasted almonds.
6.       Transfer the dough on a floured surface and knead for a minute to make it into a ball.
7.       Divide the dough in 2 balls and roll them into 2 x 30 cm strips. (About 3 cm thin). Cut each strip into 2 sections. They will expand while cooking. Put the 4 rolls on a baking tray with baking paper and brush them with the remaining ½ beaten egg.
8.       Bake them in a pre-heated oven at 190⁰C for about 20 minutes. Remove them from the oven and let them cool down for a few minutes. Slice them diagonally with a sharp knife (about 1.5 cm thick).
9.       Put the cookies back onto a baking sheet covered with a baking paper and bake them in a pre-heated oven at 170⁰C for about 10-15 minutes. Remove from the oven and let the cookies cool down completely.

  • Manu’s biscotti have butter, but less sugar and egg than my Mum’s croquettes.
  • The biscotti have a buttery flavour and a softer texture.
  • The biscotti contain more nuts. Nuts (both walnuts and almonds) can be interchanged in both recipes. {But if you put more walnuts in the croquettes the dough becomes more difficult to roll into a cylinder.}
  • Biscotti need to be baked twice.
  • Biscotti can be kept in an airtight box, but not as long as Croquettes (as they have butter).
Conclusion: both taste fabulous but my Mum’s Ccroquettes are crunchier! 

A big thankyou to Manu for sharing her recipe!! ;)


  1. Yum! Now you got me very curious about your mum's croquettes! I will need to try them too! :-)
    Thank you so much for all your sweet words!

    1. You are welcome Manu!!! :) Hope to share more in the future. All the best.