a flan-like custard created from things you probably already have. If desired, add whipped cream and fresh fruit on top.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 9 ounces all-purpose flour
- 9 ounces superfine sugar
- 2 medium eggs
- 1 egg yolk
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 ounces roughly chopped hazelnuts
- 1 ½ ounces roughly chopped almonds
- 1 teaspoon whole anise seeds
- 1 egg yolk
- 1 tablespoon water
Instructions
- 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.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 17 mg |
| Sugars | 11 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Loved these! I’ve made quite a few biscotti recipes from this site, but I never came across one that didn’t include some kind of fat (butter, oil) in it, and I was a little concerned about that. I made these exactly as directed, and they turned out great. They are hard and crunchy, just as they should be. Perfect for dunking in your morning coffee, which is exactly what I did with the little end pieces as soon as they were out of the oven. My kids didn’t care for the anise flavor in these (although I did), so I might leave that out when I make these again.