Cantuccini are these perfect crunchy almond biscotti’s that make you long for Italy. I made these Italian cookies a couple of times but always with the traditional flavours of almonds and some citrus notes. Today I wanted to make the cantuccini a little bit different and I experimented with some fennel seeds. The result is a traditional biscotti with an anise flavour that is not too strong, but subtle lingers in your mouth.
The cantuccini is the perfect cookie to eat with a cup a strong espresso or to finish off the meal. Normally I love to eat a cantuccini after a great Italian meal. I would have it with an espresso and a limoncello (lemon liqueur). You can dip the cookie in the ice cold limoncello for some extra citrus flavour and just enjoy. Though with the anise flavours I think this cookie would also like to be dipped in some Pastis (anise liqueur).
The key for a crunchy cantuccini is to double bake the cookie. First, you have to bake the cookie roll, after the first bake you cut the cookies and bake them another 10 minutes. By doing this the cookies dry perfectly, get the crunch you want and can be stored for a couple of weeks. This cantuccini recipe can be used as a basic cantuccini recipe, just leave out the orange, orange blossom and fennel seeds. There are so many more flavours that you can add to this cookie. Next time I will be baking:
- Cantuccini with pistachio and lemon or….
- Cantuccini with hazelnut, cardamom and orange
What are you going to bake?
Cantuccini cookies with orange and fennelPrint Recipe
- 250 gr of flour
- 160 gr of sugar
- 1 teaspoon of baking powder
- 2 eggs
- 2 egg yolks
- 100 gr of almonds
- 1 tablespoon of toasted fennel seeds
- zest of 1 orange
- 2 teaspoons of orange blossom
- extra egg yolk to brush the cookie dough
Toast the fennel seeds in a dry pan till the start to smell and begin to pop
Preheat the oven at 180 C/360 F
In a large bowl, mix all the ingredients together, it will be a sticky though dough to work with
Put some baking paper on a baking tray and divide the mixture in two long rows of dough
Each row should be around 25 centimeters long and 8 centimeters wide
Brush the dough with some egg yolk
Bake in the oven for about 20-25 minutes, get the cantuccini out of the oven when it starts to colour
Let the cantuccini cool slightly and set the oven a little bit lower to 150 C/300 F
When the cookie is cooled enough to handle, cut the cookies (about 12 per row)
Bake the cookies for 10 minutes more, they need a slight colour and should be dry
Serve with some strong coffee