Dipping Cookies (Cantucci)
- Active Time 20m
- Total Time 1h 35m
Makes about 40 cookies
- 3 cups all-purpose flour
- 1 cup sugar, plus 1 tablespoon
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole unblanched almonds
- 3/4 cup whole hazelnuts
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
Sift the flour, 1 cup of the sugar, the salt and the baking powder into a large mixing bowl. In a small bowl, lightly whisk the eggs and vanilla together. Make a well in the flour, pour in the eggs and, with a fork or your finger, pull the dry ingredients into the wet to make a soft dough.
Turn the dough out onto a clean work surface and gently knead the nuts into the dough. Let the dough rest for 5 minutes.
Divide the dough into 4 pieces and form each piece into a log 10 inches long by 2 inches wide. Place the logs on the prepared cookie sheet 2 inches apart, brush them with water, sprinkle on the remaining tablespoon of the sugar, and bake for 25 minutes. The logs should be firm but still pliable. Cool for 10 minutes.
When the logs are cool, use a serrated knife to cut them on an angle into 1-inch slices. Lay the cookies out on the cookie sheet. Lower the oven temperature to 300 degrees F and bake for 35 minutes. To check that the cookies are dry enough, remove one from the oven and let it cool. The cookies should be dry and crisp. Cool completely and store well covered.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
95 calories; 4g total fat; 21mg cholesterol; 20mg sodium; 13g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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