TUSCAN CANTUCCINI COOKIES

Ingredients: 400g of flour, 250g of sugar, 80g of non bald almonds, 40g of pine nuts, 3 eggs, 1 spoon of anise seeds, ½ packing of baking powder.

Sieve the flour with the baking powder on the board, make a hole and put the sugar, the whole eggs, the anise seeds, the almonds and the pine nuts. Amalgamate the ingredients first with the fork and than mix with the hands for few minutes until the dough becomes homogeneous. Cover a tray with oven paper. Divide the dough in two parts, roll the two pieces on the board and directly model two long loafs of about 1 inch wide on the tray, putting them well outdistanced. Put the tray in the warm oven (180°C) and bake them for about twenty minutes, until they will be light gold coloured. Remove the long loafs from the oven (set at 160°C), put them with a spatula on the board and cool them down. With a well sharp knife, cut them in regular slices of about half an inch, maintaining the cut with an inclination of 45°. Put the cookies on the plate and put again them in oven for about fifteen minutes, until they will be well dry. Let them get to a complete cooling on a gridiron and put them closed in a can, where they will be preserved for many days.