I CANTUCCI DI LAURA these are the typical biscuits from Siena regularly to be found for breakfast.
Ingredients: pealed almonds, white flour, sugar, butter, eggs, a few spoonfulls of anise liquor, baking powder, salt. Procedure: toast the almonds for a few minutes. Put together all the ingredients and the almonds. If the mixture is too hard or dry add a bit of cold milk. Put the pastry on an oven sheet and make some long and thin rolls (smaller as a French baguette). Put in a preheated oven at 190° C. for 20 minutes. Once they they are slightly browned take them out and leave them to cool, cut the rolls in a size of 1 cm, put them back in the hot hoven but switched off for another 20 minutes to toast them.
