CANTUCCI

We made these biscuits as part of the cookie plate at London’s Connaught, and loved the almond and anise flavour combination. The best thing is to dunk them in some vin santo or other divine dessert wine, whilst sipping good espresso. Make sure you are sitting down, as this may very well change your life.

MAKES 30 BISCUITS

180 g (6 oz) butter

275 g (9¾ oz) caster (superfine) sugar

3 eggs, lightly beaten

2 teaspoons baking powder

1 teaspoon sea salt

500 g (1 lb 2 oz) pasta flour, sifted (see tip)

175 g (6 oz) whole almonds

1 teaspoon ground star anise

Preheat the oven to 200ºC (400ºC/Gas 6). Line a baking tray with baking paper.

Using electric beaters, cream the butter and sugar until pale and creamy. Add the eggs gradually. Add the baking powder, salt and sifted flour and mix until well combined, then fold in the almonds and star anise.

Put the mixture in a piping (icing) bag fitted with a large nozzle, or no nozzle. Pipe out into fingers, about 4–5 cm (1½–2 inches) wide and as long as your tray, straight onto the baking tray. Bake for 15 minutes, or until three-quarters baked.

Remove from the oven and cut the fingers on an angle into 1 cm (½ inch) slices. Place each slice back on the tray and bake for about 5 minutes more, or until golden brown all over. Remove from the oven and cool on the tray.

The biscuits will keep in an airtight container in a cool dark place for up to 2 weeks.

FLOUR POWER

You need to use pasta flour in these biscuits, rather than regular plain (all-purpose) flour, as it is higher in protein and gives a firmer texture. The flour is often labelled ‘00’ on the packet.