Dessert Italian

Hazelnut amaretto cantucci

Name: Hazelnut amaretto cantucci recipe
Yield: 22
Cuisine: /italian
Ingredients: 2 eggs; 1 tsp vanilla extract; 1 tbs amaretto; 1 cup (220g) caster sugar; 2 1/4 cups (335g) plain flour; 1 tsp baking powder; 1 1/2 cups (225g) hazelnuts, roasted and skins removed, rougly chopped; 150g dark chocolate, melted

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by Georgina Esdaile

Food Editor

Jul 26, 2021

These Italian hazelnut cookies are the perfect sweet pick-me-up.

2 eggs
1 tsp vanilla extract
1 tbs amaretto
1 cup (220g) caster sugar
2 1/4 cups (335g) plain flour
1 tsp baking powder
1 1/2 cups (225g) hazelnuts, roasted and skins removed, rougly chopped
150g dark chocolate, melted

Method

1.

Preheat oven to 180°C.
2.

Whisk the eggs, vanilla, amaretto and sugar together in a medium bowl until pale and well incorporated. Add the flour, baking powder and the chopped hazelnuts, and stir to combine (the dough will be slightly sticky). Using lightly floured hands, shape the dough into a 28cm x 12cm log. Place on a lined baking tray and flatten slightly. Bake for 25-30 minutes until lightly browned and set. Allow to cool completely.
3.

Preheat oven to 180°C. Use a serrated knife to slice the log into 1cm pieces, on a slight angle. Return to baking tray and bake for 12-15 minutes, turning the tray halfway, or until golden. Cool slightly. Half dip the biscuits in chocolate, sprinkle with salt flakes and allow to set before serving.