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