Name: Cantucci – Italian cookies
Prep time: 20 min
Cook time: 55 min
Yield: 50 cookies
Ingredients: 150 g pistachios; 150 g almonds; 4 eggs; 200 g sugar; Zest of 1 lemon; 1 tsp vanilla extract; 50 g dry bergamot spoon sweet (without syrup); 200 ml olive oil; 600 g all-purpose flour; 30 g baking powder; 1 tsp salt; 100 g raisins; Extra flour for dusting

Cantucci – Italian cookies

Servings

50 cookies

Preperation

20 minutes

Cooking

55 minutes

Waiting

30 minutes

Preheat the oven to 150°C.

Lightly roast the pistachios and almonds on a baking tray for 10 minutes.

In a stand mixer bowl, beat the eggs with the sugar until fluffy. Then add the olive oil, lemon zest, and vanilla, and mix until combined.

Add the flour, baking powder, and salt, and knead for about 2 minutes (no longer).

Remove the bowl from the mixer and fold in the pistachios, almonds, and raisins using a spatula or a spoon, until the dough is well combined. (The dough should be moist and sticky.)

Wet your hands with water to prevent sticking.

Divide the dough into 3 equal logs and shape each one into a long, narrow form.

Bake at 150°C for 35 minutes.

Let them cool slightly, then slice into 2 cm thick pieces with a serrated knife.

Return the slices to the baking tray and bake for another 20 minutes at 160°C.

Remove from the oven and let them cool completely before serving or storing.