Cantuccini

This is the original Italian biscotti recipe: a crispy, crunchy, elegant dessert cookie flavored with aniseed and hazelnuts that is just sweet enough.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 115 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven for 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 3

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.

Step 4

Beat egg yolk and water together in a bowl.

Step 5

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.

Step 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.

Step 7

Cool on a wire rack and store in an airtight container.