Colourful Cantuccini Recipes

CANTUCCINI

Steps:

• 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.

CANTUCCINI: THE ORIGINAL "BISCOTTI" FROM TUSCANY

Steps:

• Put the almonds on a cookie tray in a single layer and bake in the oven at 180ºC (350ºF) for 5 minutes.
• Leave to cool on the bench.
• Beat the eggs and sugar together with an electric mixer (or whisk) until foamy.
• Add the honey and softened butter and mix.
• Add the flour, baking powder, lemon zest, and salt. Mix in gently.
• Stir in the almonds by hand.
• Form the mixture into two long thin "loaves" no more than 6cm (2 1/2 inches) high and place them on a cookie sheet lined with baking paper.
• Bake at 200ºC (400ºF) for 20 minutes until golden-brown.
• Leave to cool for a few minutes until you can touch it.
• With a SHARP serrated knife, cut slices approximately 1cm (1/2 inch) thick and lay them on a cookie sheet.
• Bake at 200ºC (400ºF) for 7-10 minutes until slightly browned.