Cantuccini (Almond Biscotti)

Cantuccini are almond and aniseed biscuits from the Tuscany region in Italy. The recipe is from Italian-style cooking: the recipes of the Italian traditional cooking. 

The biscuits are delicious and will keep for ages!

Serves: about 100 biscuits.

Ingredients:

• 300g plain flour
• 1 tbsp bicarbonate of soda
• 200g sugar
• 100g sweet almonds, whole (blanched or with skin)
• zest of 1 orange
• 6 star anise, powdered
• pinch of salt
• 2 eggs
• 50ml milk
• 1 egg yolk

Method:

1. Sift the flour into a bowl and add the bicarbonate of soda. 
2. Make a well in the center and add the sugar, pinch of salt, orange zest, aniseed powder and almonds.
3. Break 2 eggs into it and mix well, adding a little milk if the mixture is too dry. I added 50ml milk.
   
   
   
4. Divide the dough in 3 parts and form 3 strings as thick as 2 fingers together and place them in a non-stick baking tray. I had to break the strings to fit on the trays.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
5. Brush the strings with egg yolk.
   
   
   
6. Bake in a 190°C oven for 15 min, then remove and cut the strings diagonally, to form the classic cantuccini shape. I didn't really cut them diagonally but they ended up like they should anyway.
   
   
   
   
   
   
7. Place back into the oven for another 5 min.