If you have never tasted Italian food, then try Cantuccini for your first. Cantuccini is a nutty cookie/biscuit. These sort of biscuits are small, but very tasty to eat. Serve with Vin Santo or coffee. Enjoy!
100g (3 1/2 oz) mixed almonds and hazelnuts, toasted and roughly chopped
1 teaspoon whole aniseed
1 teaspoon water
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat the oven to 180 C / Gas 4. Line a large baking tray with non-stick baking parchment.
Place the flour, caster sugar, baking powder, vanilla extract, the whole eggs and one egg yolk into a mixing bowl and mix until a stiff dough forms.
Turn the mixture out on to a lightly floured surface and knead in the chopped nuts and aniseed.
Divide the mixture into 3 pieces and roll into logs about 4cm wide. Place the logs on the prepared baking tray at least 5cm apart. In a bowl combine the second egg yolk with a teaspoon of water and beat lightly. Brush the logs with the egg mixture.
Bake in preheated oven for 30 to 35 minutes.
Remove from oven and reduce the oven temperature to 150 C / Gas 2.
Cut the logs diagonally into 2.5cm slices and lay cut-side down on baking tray.
Return to the oven for a further 30 to 40 minutes, or until dry and firm. Remove from the oven and cool fully on a rack before enjoying. Serve or store in an airtight container until needed.
To toast the nuts
In a dry frying pan over a medium heat, add the nuts and gently heat, tossing occasionally until browned, about 6 to 8 minutes, taking care not to burn.