Ingredients
For the recipe of cantucci with hazelnuts, mix the flour with the sugar, 1 teaspoon of yeast and the hazelnuts. Add the egg and stir with a spoon, incorporating the flour, until you can collect the dough in a ball. Transfer it to a work surface sprinkled with flour, divide it in half and, working with floured hands, form two strands. Place them on a baking sheet covered with a sheet of baking paper and let them rest for 5 minutes. Put them in the oven at 180 ° C for 12-15 minutes. Remove from the oven the two loaves of dough, let them cool for 2-3 minutes, then remove them from the paper and cut them on the bias, in slices of 1-1.5 cm thick, using a serrated knife. Spread the cantucci obtained in the pan, resting them on the cutting side and cook them for another 8-10 minutes. Take them out of the oven and let them cool so that they become crispy and crumbly.
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