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Cantuccini

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

Ingredients :

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

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H30M

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• 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.
• Beat egg yolk and water together in a bowl.
• 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.
• Bake in the preheated oven for 30 minutes.
• 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.
• Cool on a wire rack and store in an airtight container.

Notes :

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