Cantuccini

Name: Cantuccini (Double-baked Dry Almond Biscuits)
Cuisine: Italian
Ingredients: egg wash (egg yolk and water), to glaze; egg wash (egg yolk and water), to glaze; 100 g almonds and hazelnuts, toasted and coarsely chopped; 100 g almonds and hazelnuts, toasted and coarsely chopped; egg wash (egg yolk and water), to glaze; 1 tsp whole aniseed; ½ tsp vanilla extract; ½ tsp baking powder; 1 egg yolk; 2 x size 3 eggs, at room temperature; 250 g plain flour; 250 g caster sugar

Double-baked Dry Almond Biscuits

Preparation info

Makes
2 dozen
biscuits biscuits

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

These little almond biscuits are inestimably better than shop bought. The recipe comes from Sophie Braimbridge, a frequent guest chef at La Cacciata.

Ingredients

250 g plain flour
250 g caster sugar
½ t

Europe
Italy
Cookies
Dessert
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4.

Put the flour, sugar, baking powder, vanilla, eggs and egg yolk into a food processor and blend until it forms a ball. This might take some time, but be patient. Place on a lightly floured surface and knead in the nuts and aniseed. Divide