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Almond, dried cherry and aniseed cantuccini
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Twice-baked Tuscan biscuits: the perfect gift for coffee connoisseurs.
Ingredients:
  • Olive oil, to grease
  • 125g caster sugar
  • 250g (1 2/3 cups) plain flour, sifted
  • 120g (2/3 cup) blanched almonds, coarsely chopped
  • 95g (1/2 cup) dried cherries
  • 20.00 ml finely grated lemon rind
  • 2 tsp aniseed seeds
  • 4.00 gm baking powder
Instructions:
  • Preheat the oven to 180°C and lightly grease a baking tray with olive oil.
  • In a bowl, beat together eggs and sugar until thick and pale. Mix in flour, almonds, cherries, lemon rind, aniseed seeds, and baking powder until well combined. Transfer the dough to a lightly floured surface and knead until smooth.
  • Form the dough into a 30cm long log on the prepared tray, gently pressing to flatten. Bake in the oven for 30 minutes or until fully cooked. Let it cool for 1 hour before serving.
  • Lower oven temperature to 160°C. Grease 2 baking trays with olive oil. Slice the log diagonally into 1cm-thick slices and arrange in a single layer on the trays. Bake for 20 minutes or until golden, flipping slices and swapping trays halfway through. Cool on a wire rack.

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