Cantuccini recipe

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  • Yield: 24 cookies


  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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