Cantuccini
Description
This is the original Italian biscotti recipe: a crispy, crunchy, elegant dessert cookie flavored with aniseed and hazelnuts that is just sweet enough.
Ingredients
•
9 ounces all-purpose flour
•
9 ounces superfine sugar
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2 medium eggs
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1 egg yolk
•
1/2 teaspoon baking powder
•
1/2 teaspoon vanilla extract
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2 ounces roughly chopped hazelnuts
•
1 1/2 ounces roughly chopped almonds
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1 teaspoon whole anise seeds
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1 egg yolk
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1 tablespoon water
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
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.
3
Beat egg yolk and water together in a bowl.
4
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.
5
Bake in the preheated oven for 30 minutes.
6
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.
7
Cool on a wire rack and store in an airtight container.