(from the fabulous "Homemade" by Yvette Van Boven)
1 pinch of salt
2 teaspoons baking powder
2 eggs, beaten
1 sachet of vanilla sugar
grated zest of 2 lemons
50ml sunflower oil
100g chopped hazelnuts
Makes about 24 cookies.
Preheat the oven to 175°C. Line a baking tray with parchment paper.
In a bowl, mix flour, baking powder and salt. In another bowl, beat two thirds of the eggs (you will need the rest to brush the biscotti with later). While beating the eggs, add sugar, then vanilla sugar, lemon zest and oil.
Sift in flour and beat well. Then, add milk. If your dough seems to thick, add more milk. Add the chopped hazelnuts and mix well. Divide the dough into two even portions and, on the baking tray, form two loafs. Brush with the leftover egg mixture.
Bake for about 25-30 minutes, until golden brown. Take out of the oven and let cool a bit. Then, with a sharp knife, cut into pieces (about 1.5cm thick). Line the cantuccini on the baking tray again and bake for ten minutes on each side. Then, let cool on a wire rack.