Cantuccini recipe

All Recipes Best Recipe World Cuisine Recipes European Italian

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives