These twice-baked Tuscan biscuits make an impressive gift for Italian coffee lovers.
- Olive oil, to grease
- 2 eggs
- 125g caster sugar
- 250g (1 2/3 cups) plain flour, sifted
- 120g (2/3 cup) blanched almonds, coarsely chopped
- 95g (1/2 cup) dried cherries
- 1 tablespoon finely grated lemon rind
- 2 teaspoons aniseed seeds
- 1 teaspoon baking powder
- Preheat oven to 180°C. Brush a baking tray with olive oil to lightly grease.
- Whisk together the eggs and sugar in a bowl until thick and pale. Add the flour, almonds, cherries, lemon rind, aniseed seeds and baking powder and stir until combined. Turn onto a lightly floured surface and knead until smooth.
- Shape dough into a log about 30cm long and place on the prepared tray. Use your hands to flatten slightly. Bake in oven for 30 minutes or until cooked through. Set aside for 1 hour to cool.
- Reduce oven temperature to 160°C. Brush 2 baking trays with olive oil to grease. Cut the log diagonally into 1cm-thick slices. Place, in a single layer, on the prepared trays. Bake, turning slices and swapping trays halfway through cooking, for 20 minutes or until golden. Transfer to a wire rack to cool.