Cantuccini recipe

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Ingredients

9 ounces all-purpose flour
9 ounces superfine sugar
2 medium eggs
1 egg yolk
½ teaspoon baking powder
½ teaspoon vanilla extract
2 ounces roughly chopped hazelnuts
1 ½ ounces roughly chopped almonds
1 teaspoon whole anise seeds
1 egg yolk
1 tablespoon water

Nutrition Info

114.8 calories
carbohydrate: 19.4 g
cholesterol: 32.6 mg
fat: 3.2 g
fiber: 0.7 g
protein: 2.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 16.9 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 cookies

Recipe Note

An Italian biscuit, hard and crunchy. Serve with Vin Santo or coffee.

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