In Italy, breakfast is small. A moka at home, sometimes a cornetto at the bar, and on weekday mornings: biscotti dipped in a bowl of warm milk. The cantucci al latte is not a recipe so much as a habit, but it holds better than most bar-bought alternatives.
The twice-baked texture of cantucci matters here. Unlike softer cookies that dissolve in two seconds, the crumb holds through a full three-second dip and comes out soft on the outside with resistance at the core. That is the bite.
Warm the milk. Full-fat holds the almond flavor better than skim. Honey at the end, if you want it.
Set servings and units first. You can change them anytime.
Warm 7 fl oz of whole milk in a small saucepan over low heat, stirring once, until it steams lightly but does not simmer, about 2 minutes. Alternatively, microwave in a bowl for 45 seconds.
Pour the warm milk into a wide, deep bowl.
Stir in 1 tsp of honey, if using, while the milk is still warm.
Dip one Gusta almond biscotto into the milk and hold for 3 seconds. Eat before it softens through completely.
You made Biscotti al Latte. Time to eat.
A new recipe in your inbox each month. No noise.
Full-fat milk makes a measurable difference. The fat carries the almond flavor and softens the crumb in a way that lower-fat milk does not. If you use plant-based milk, oat milk comes closest to the same effect.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $19.97
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.