Steps to Make Twice Baked Italian Almond Cookies Cantuccini

Anisette Toast

Cantucci are crunchy almond cookies from tuscany.

Recipe Summary Anisette Toast

Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.

Ingredients | Twice Baked Italian Almond Cookies Cantuccini

2 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ cup softened butter

1 cup white sugar

3 eggs

4 teaspoons anise extract

Directions

Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.

Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.

Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

Info | Twice Baked Italian Almond Cookies Cantuccini

prep: 15 mins cook: 30 mins additional: 1 hr total: 1 hr 45 mins Servings: 12 Yield: 12 cookies

TAG : Anisette Toast

World Cuisine Recipes, European, Italian,

Images of Twice Baked Italian Almond Cookies Cantuccini

Twice Baked Italian Almond Cookies Cantuccini - Cantuccini are not generally dipped in coffee, but in a sweet, fabulous dessert wine called vin santo the trick that makes cantuccini so crunchy is double baking the biscuits.