Hazelnut cantucci cookies

Ingredients:

• 300 g 00 flour
• 150 g sugar
• 2 eggs
• 1 egg yolk (for brushing)
• 150 g whole roasted hazelnuts
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract (optional)
• A pinch of salt
• Grated zest of an orange or lemon (optional)

Directions:

Let’s prepare the dough:

• In a large bowl, mix the flour with the yeast and a pinch of salt.
• Add the sugar and, if desired, the vanilla extract and the grated citrus zest.
• Add the eggs and mix until you get a smooth dough. You can do it by hand or with the help of a planetary mixer.

Add the hazelnuts:

• Add the whole hazelnuts to the mixture and work it until they are evenly distributed.

Form the loaves:

• Divide the dough into two equal parts.
• With lightly floured hands, form two loaves about 4-5 cm wide and place them on a baking tray lined with baking paper. Leave some space between the loaves as they will grow while cooking.

Brush and cook:

• Brush the surface of the loaves with the beaten egg yolk.
• Bake in a preheated oven at 180°C (356°F) for about 20-25 minutes, or until the rolls are golden brown on the surface.

Cutting the cantucci:

• Remove the loaves from the oven and let them cool for a few minutes, just long enough for them to firm up slightly.
• Using a sharp knife, cut the loaves diagonally, obtaining biscuits about 1-2 cm thick.

Second cooking:

• Place the cut cantucci back on the baking tray, cut side up.
• Put them back in the oven for another 10-15 minutes for the second cooking, until they become crispy and golden.

Cool and serve:

• Let the cantucci cool completely before serving. You can store them in a tin for several days.

Our Advice:

Hazelnut cantucci are perfect to enjoy with a glass of Vin Santo or as a tea dessert.

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