Cantucci revisited

We survived our little vacation to Denmark ;) but not without fevers and toothaches though. But despite that we had a wonderful time. We pretty much stayed within a circle of 25 km from our rented holiday house. I visited a baker once and my conclusion was that Danes know how to bake ;) They use a lot of marzipan in their baking...yum! Sorry, no pictures, we ate them before I got the camera out ;)



The picture above is me trying to be creative with cantucci ;) I blogged about these cantucci when I just started blogging. It's actually the only biscotti recipe I've ever made. I like the combination of almonds and anise seeds so much that I've never dared change it. No fancy chocolate and hazelnut biscotti for me! The only two things I could maybe use instead of anise seeds would be candied orange peel or lemon zest.
These cantucci are more or less like cantuccini di Prato except that I make mine long and thin instead of short and thick. I've made this recipe on numerous occasions and they are always a big hit. Even got me a compliment from an Italian :)

Cantucci

makes plenty

200 g (7 oz) flour
125 g (4 ½ oz) sugar
100 g (3 ½ oz) almonds
1 ts baking powder
2 ts anise seeds
2 eggs

Preheat the oven at 160ºC (325º F) Mix the dry ingredients in a bowl. Add the eggs and mix. Knead it through (if it is very sticky, add a little flour). Put the dough on a floured surface and shape into a log that is about 1 ½ -2 cm high and 12 cm broad.
Put on a buttered baking sheet or a baking sheet lined with baking paper. Bake for 35 minutes. Allow to cool completely.
Cut the log into ½ cm slices and place them on the baking sheet. Bake for another 15-20 minutes.