Cantucci with Hazelnuts (Biscotti di Prato)
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Traditionally, cantucci are made with almonds, but I prefer hazelnuts)
Ingredients
- Wheat Flour - 8.8 oz
- Sugar - 4 tablespoons
- Farm fresh eggs - 3 pieces
- Butter - 3.5 oz
- White Beans - 1 piece
- Roasted Peanuts - 0.7 cups
- Salt - a pinch
Step by Step guide
Step 1
In a bowl, mix the flour, eggs, butter, sugar, the contents of the vanilla bean, and salt. Knead well until the dough is homogeneous.
Step 2
Then add the nuts (you can chop them a bit) and mix evenly.
Step 3
Shape the dough by hand into 4 rectangles, each 2 cm high and 5 cm wide.
Step 4
Bake at 356°F for 15 minutes, then place the dough on a wooden board and wait for 5–10 minutes until it cools slightly.
Step 5
Slice into pieces 1.5–2 cm wide and put them back in the oven (356°F) for 15–20 minutes until golden brown.
Step 6
Serve completely cooled. Store in a box or jar.
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