Cantucci or Cantuccini

These biscuits are known Cantuccini or Cantucci. They originated from Italy. These almond flavoured biscuits are usually served with a glass of wine. Cantuccini are baked twice and that's what gives them their fantastic crispiness. Make sure you have good teeth though since if they're not dunken in wine they're very hard to bite. I game along this recipe in Linda's blog. Here's the link http://linda.kovacevic.nl/archives/191-Cantucci-revisited.html I didn't make any changes to the recipe this time but I have also tried making Cantuccini with lemon zest and aniseeds. They were both yummy :)

Here's the recipe as coppied from Linda s blog.

Cantuccini

200 g (7 oz) flour

125 g (4 ½ oz) sugar

100 g (3 ½ oz) almonds

1 ts baking powder

2 ts anise seeds

2 eggs

Preheat the oven at 160ºC (325º F) Mix the dry ingredients in a bowl. Add the eggs and mix. Knead it through (if it is very sticky, add a little flour). Put the dough on a floured surface and shape into a log that is about 1 ½ -2 cm high and 12 cm broad.Put on a buttered baking sheet or a baking sheet lined with baking paper. Bake for 35 minutes. Allow to cool completely.Cut the log into ½ cm slices and place them on the baking sheet. Bake for another 15-20 minutes.
Makes about 20 Cantuccini.