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Cantuccini
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Aniseed and hazelnut biscotti: Elegant, crispy Italian cookies with a perfect hint of sweetness.
Ingredients:
  • 9 ounces all-purpose flour
  • 9 ounces superfine sugar
  • 2 medium eggs
  • 1 egg yolk
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon vanilla extract
  • 2 ounces roughly chopped hazelnuts
  • 1.5 ounces roughly chopped almonds
  • 1 teaspoon whole anise seeds
  • 1 tablespoon water
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet lined with parchment paper.
  • In a food processor, mix together flour, sugar, eggs, egg yolk, baking powder, and vanilla extract until a ball of dough forms, remembering to scrape the sides of the bowl occasionally. Transfer the dough to a lightly floured surface and incorporate hazelnuts, almonds, and anise seeds by kneading them in.
  • Whisk egg yolk and water until well combined in a bowl.
  • Divide the dough into 3 pieces and shape each into logs about 1 1/2 inches wide. Arrange on the baking sheet, ensuring they are at least 2 inches apart. Brush with a mixture of egg yolk and water for a glossy finish.
  • Place in the hot oven and bake for 30 minutes.
  • Take the cantuccini out of the oven and lower the temperature to 300°F (150°C). Slice the logs diagonally into 1-inch pieces and place them cut-side down on the baking sheet. Bake the cantuccini again until they are dry and firm, for an additional 30 to 40 minutes.
  • Allow to cool on a wire rack, then store in an airtight container.

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