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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

Nutrition Info

114.8 calories carbohydrate: 19.4 g cholesterol: 32.6 mg fat: 3.2 g fiber: 0.7 g protein: 2.6 g saturatedFat: 0.5 g servingSize: - sodium: 16.9 mg sugar: 10.8 g transFat: : - unsaturatedFat: : -

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.

24 cookies

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