Ingredients for 6 people:
300 gr of white flour
300 gr of sugar
75 gr of butter
50 gr of olive oil
2 teaspoons of aniseeds
100 gr of almonds with peel
1 bag of vanilla flavour
1 bag of baking powder
1 pinch of salt
Melt the butter in a little pan at low heat without letting it fry. Rinse the almonds under fresh water. In a large bowl put the sugar, the flour, the aniseeds, the almonds, the olive oil and the butter.
Stir well to cool down the butter then add the eggs, saving part of the white of the last one in a little bowl. Add a pinch of salt, the baking powder and the vanilla flavour. Stir well and then knead the dough to make it compact and homogeneous.
Detach a handful of dough and helping yourself with some flour make a roll about 30 cm long and 3 cm thick. Make as many of them as possible. Take a tin with baking paper and lay the rolls on it leaving about 10 cm one from the other.
Brush the saved egg white on top of them and put the tin into the oven for about 20 minutes at 180° C.
Take the rolls out and slice them 1 cm thick and in a diagonal way with a sharp knife. Lay the cookies in the tin and put them back into the oven for a further 5 minutes.
In Tuscany cantuccini are served with Vinsanto dessert wine. Tuscans dip them into the wine!
Learn with us how to prepare them as well as more delicacies.