Cantucci are rustic and very crunchy cookies, so it is always a good idea to serve them with a beverage that mitigates their texture.
Tradition dictates that they should be enjoyed with a glass of wine at the end of main meals, as our grandparents often did, but there are also those who dunk them in hot milk at breakfast or tea as a snack.
INGREDIENTS
- 2 cups of all purpose flour
- 1 and 1/3 cup of sugar
- 2 eggs
- 1 Tbls of lemon zest
- 1/4 cup of anise liquor, (sambuca)
- 1/4 cup of dark rum
- 1 and 1/2 cups hazelnuts
- 2 Tbls of baking powder
PREPARATION
Pre-heat oven to 350 degrees
Lightly oil a cookie sheet.
In a mixing bowl combine the flour, sugar, eggs, lemon zest, liquor and rum and beat until blended.
Beat in the hazelnuts and baking powder.
Cut the dough in half and roll out two long strands around 1 inch in diameter.
Place the dough on a cookie sheet and bake for 1 hour
Let the Cantucci cool down.
Using a serrated knife cut the Cantucci into 2 inch pieces.
Return to cookie sheet and bake for around 10 more minutes.
Serve with Vin Santo
