Hazelnut Cantuccini

Cantuccini are the smaller, more delicate cousins of Italian biscotti. If made slightly larger, they’re often called cantucci, but both belong to the same wonderful family of twice-baked Italian cookies. One of the biggest differences is that cantuccini usually include a little butter, which makes them more tender, slightly crumbly, and easier to bite into than classic biscotti

Ingredients

• 2 eggs

• 3/4 cup brown sugar (150 g)

• 50 g butter, room temperature

• 1 tsp vanilla extract

• 2 1/4 cups flour (280 g)

• 1/2 tsp baking powder

• 150 g hazelnuts

Steps

1. Toast the hazelnuts by spreading them on a baking sheet and baking at 180°C (350°F) for 15 minutes

2. Let the nuts cool slightly under a kitchen towel, then rub them through the towel with your hands to remove the skins

3. Make the dough by mixing all the ingredients except the hazelnuts

4. Add the hazelnuts and shape the dough into 4 logs, each about 25 cm long and 2.5 cm thick

5. Bake in a preheated 180°C (350°F) oven for 25 minutes

6. Remove from the oven and let cool for 5 minutes

7. Using a sharp serrated knife, slice diagonally into pieces

8. Reduce the oven temperature to 150°C (300°F)

9. Bake the cookies for 10 minutes on one side and 5 minutes on the other side