1/2 kg ( 1 pound) 00 or pastry flour
100 gr (3 ounces) shelled whole hazelnuts
150 gr (3 ounces) sugar
80 ml (1/3 cup) milk
100 ml (1/2 cup) olive oil
grated rind of 1 lemon
1 tablespoon aniseed
1 teaspoon vanilla essence
16 gr (1 tablespoon) baking powder
Preheat the oven to 150°C (300°F). Mix eggs and sugar until well amalgamated and then add all other ingredients. Add more milk if necessary to obtain a soft dough.
Transfer the dough onto a lightly floured working surface and divide in two pieces. Using the palms of your hands roll each piece into a rope that must be about 5 cm (2 inches) in diameter.
Place the two cantuccini ropes on a baking sheet lined with parchment paper. Make sure that ropes are far enough apart to give them room to rise as they bake.
Bake in preheated oven for 30 min or until golden. Remove for the oven and cut each biscuit diagonally into 3/4 inch wide strips and return them to the oven, cut side up, until completely cooked and dry, about 20 min.
If you cut the cantuccini when still warm they will not crumble. Let them cool completely and store in an airtight container.
Makes 25 cantuccini.
Photography by Kochtopf
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Makes 1 1/2 dozen 5-inch cookies.
Adapted from Jacques Torres
Photography by Stuart Spivack