Beat the eggs with
the sugar and stir in the other ingredients. Make a long roll and bake
this 25 minutes at 180 degrees Celsius.
Allow to cool down and cut the roll in thin slices. Bake the slices
at 150 degrees Celsius, 10 minutes
each side.
Cantucci come from Prato, in Tuscany, Italy. The
original cantucci were made with almonds, from the almond grove of Prato.
Now they are found with aniseed, lemon or amaretto. They were baked
doubly (like other biscotti) to increase the shelf life and thus, they
were the ideal accompaniment of travelers. There is
some confusion over the words cantucci or biscotti: some
say biscotti is just a general term for doubly baked cookies. Anyway,
in Tuscany they are called cantucci.
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Toast the sesame seeds
5 minutes in the oven at 175 degrees
Celsius. Beat the butter, the egg and the sugar for a few minutes.
Add the rest of the ingredients and put, with a small spoon, little
heaps of batter on a greased oven tray. Bake the cookies 6 minutes at
175 degrees Celsius.
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