Cantucci, a kind of biscotti (cookie).

Cantucci/Biscotti

A version of the best-known Italian cookies.
Makes about 30 human-sized cookies.
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2 eggs

125g white sugar

1/2 tsp vanilla extract

1 tsp sesame seeds

1/2 tsp fennel seeds

200g flour

11/2 tsp baking powder

125ml (1/2 cup) canola oil

175g mixed nuts (walnuts, pistachios, almonds, etc.)

Mix together in a bowl

  • 1 egg
  • 1 egg white
  • 125g white sugar
  • 1/2 tsp vanilla extract
  • 1 tsp sesame seeds
  • 1/2 tsp fennel seeds

In a small bowl, combine

  • 200g flour
  • 11/2 tsp baking powder

Stir the flour mixture into the batter. When mixed completely, add (ATTNby hand only)

  • 175g mixed nuts (walnuts, pistachios, almonds, etc.)

Preheat oven to 400ºF. Cover a large baking sheet with parchment paper and form 2 logs, about 10 inches long and 3 inches wide. They will be just under an inch high. Bake 20 minutes or until golden outside. Remove from oven. Reduce the oven temperature to 225º F immediately.

As soon as you can handle the cooked cakes, remove from the sheet, slice cross-wise into pieces about the width of a finger. Place pieces on rack, set the rack on a baking sheet and bake until dry and the cut sides start to show some color. This will take about 20 minutes, maybe a bit longer.

Adapted from a recipe in the cookbook Polpo by Russell Norman.

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