Ingredients
- 2/3 cup + ½ tablespoon (150 g) organic granulated cane sugar
- ¼ cup (50 g) packed light brown sugar
- Scant ¼ cup (55 ml) extra virgin olive oil
- 1 large pasture-raised egg (50 g)
- 1 large pasture-raised egg yolk (20 g)
- ½ teaspoon ground Ceylon cinnamon
- ¼ teaspoon ground anise
- 1/8 teaspoon freshly grated nutmeg
- 2 cups (250 g) whole wheat pastry flour
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup (7 g) pine nuts, untoasted
How to Make It
- Combine the granulated and brown sugars with the olive oil, egg and egg yolk, and spices in a stand mixer fitted with the whisk attachment. Whip on medium speed until the sugar is dissolved, about 5 minutes.
- Sift the flour with the baking powder and salt into a bowl. Fold the nuts into flour, then fold the flour mixture into the egg mixture.
- Line two half sheet pans with parchment. Pat the dough into two logs, each about 4 inches (10 cm) wide and the length of a half sheet pan on a diagonal. Place one log on each prepared half sheet pan. Place the pans in the fridge for 15 minutes.
- Meanwhile, preheat the oven to 325°F (165°C) convection. Bake the whole cantuccini logs for 10 minutes, then turn the pans and bake for an additional 10 minutes, until slightly golden but still pale.
- Allow the cookie logs to cool on the pan for 15 minutes for easier slicing. Then, using a serrated knife, cut the cookies into ¼- to ½-inch (6 mm to 13 mm) slices, laying them flat on their pans in rows, twelve per sheet.
- Return the cookies to the oven to bake for 10 minutes, then turn the pans and bake for an additional 7 to 10 minutes, to fully crisp. Allow the cantuccini to cool on a wire rack and then store in an airtight container.
