How to cook
A different and healthier version of the wonderful Italian Cantuccini biscotti.
Measure the products with the help of a tea cup with a volume of 8.45 fl oz (250 ml).
In a bowl, mix all of the ingredients with a wire whisk, while adding them one after the other in the following sequence - egg, brown crystal sugar, unrefined sunflower oil, soda, vanilla, Himalayan salt, cinnamon and the wholemeal flour at the end.
While gradually adding the flour, mix with a wooden stirrer/large spoon and knead the dough without using hands to knead it.
Add the coarsely crushed walnuts and a little cinnamon and stir again. Divide the dough into two equal parts, which we then form into two oblong loaves (slightly flattened).
Arrange them in a tray lined with baking paper, at a distance from each other.
Bake them at 356°F (180 degrees) for about 20 minutes, then take them out and cut them into about 0.8″ (2 cm) thick biscotti.
What is characteristic about the Cantuccini is that they are baked twice, so you need to arrange them again lying in the tray onto the paper and place them back into the oven to bake for another 5-10 minutes at the same temperature.
Take them out, leave them to cool and then put them in a box.
Easy, tasty and fragrant wholemeal cantuccini with walnuts and brown sugar - incredibly crunchy!