An Italian biscuit, hard and crunchy. Serve with Vin Santo or coffee.
Ingredients
- ounces all-purpose flour: 9 piece
- ounces superfine sugar: 9 piece
- medium eggs: 2 piece
- egg yolk: 1 piece
- baking powder: 0.5 tsp
- vanilla extract: 0.5 tsp
- ounces roughly chopped hazelnuts: 2 piece
- ½ ounces roughly chopped almonds: 1 piece
- whole anise seeds: 1 tsp
- egg yolk: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
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Beat egg yolk and water together in a bowl.
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Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
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Bake in the preheated oven for 30 minutes.
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Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
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Cool on a wire rack and store in an airtight container.
