Chocolate and hazelnut cantucci

Serves Icon
Time 01 Hour
  • 140g hazelnuts, roasted, peeled (alternatively use roasted almonds)
  • 2 eggs
  • 140g caster sugar
  • 80g unsalted butter, softened, cut into small cubes
  • 1 heaped tablespoon Nutella
  • 250g plain (all-purpose) flour
  • 30g unsweetened cocoa powder
  • 8g Italian baking powder, sifted (such as lievito bertolini)
  • A pinch of salt

How to Make It
Step 1

Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Line two large shallow baking trays (approximately 33cm X 44cm in size) with baking paper.

Step 2

To make the dough for the Chocolate and hazelnut cantucci, place the eggs and sugar into a large bowl. Use an electric mixer to beat the eggs and sugar together on medium speed until just combined. Add the Nutella, then a few cubes of butter at a time, beating until well combined and creamy.

Step 3

Use a wooden spoon to stir in the flour and cocoa, one tablespoon at a time. Stir in the Italian baking powder to make a smooth dough. Lastly stir in the hazelnuts (or almonds) and add a pinch of salt – you may need to use your hands as the dough gets thicker.

Step 4

Halve the mixture. Transfer the dough to one of the prepared baking trays and shape into 2 logs of 5cm in diameter (approximately 20-25cm in length), allowing 10cm minimum between each log. Wrap in plastic wrap and refrigerate for 15 minutes.

Note: The diameter of the cantucci can be increased but no more than 10cm. You will need to allow a longer cooking time for thicker cantucci.

Step 5

Remove the logs from the fridge. Discard the plastic wrap (cling film). Bake for 20 minutes. Remove from the oven and allow to cool for 10 minutes.

Step 6

Transfer the logs to a chopping board. Use a serrated knife to cut the logs into 1cm thick cantucci slices. Transfer the cantucci to two baking trays, flat-side down.

Step 7

Bake for 4 minutes. Remove from the oven and turn each of the cantucci. Bake for a further 4 minutes.

Step 8

Allow the Chocolate and hazelnut cantucci to cool completely before serving – buon appetito.

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