Hannaford homepage

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Cantuccini Cookies

Cantuccini Cookies

Get Ready

Servings: Makes 8 dozen cookies

Prep Time: 45 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

This recipe was adapted for fresh from Ann Landsberg of the Western Maine Wellesley Club.
1 1/2 cups whole almonds, blanched
1/2 cup hazelnuts, blanched
2 cups granulated sugar
1 1/2 tsp. lemon zest
4 cups all-purpose flour
2 Tbsp. baking powder
1 tsp. ground cinnamon
5 large eggs
8 Tbsp. unsalted butter, melted and cooled, plus more for baking sheets

directions:

1. Place racks in upper-middle and lower-middle of oven and heat to 375 degrees. Place almonds on a baking sheet and toast 10 minutes, stirring once; transfer to a bowl and repeat with hazelnuts, placing them in a separate bowl; let nuts sit until completely cool. Reduce oven temperature to 350 degrees. Combine sugar and lemon zest in a medium bowl and set aside.
2. When nuts are completely cool, add 1/2 cup almonds to a food processor and process until finely ground, about 1 minute. Transfer ground almonds to a large bowl and add remaining 1 cup whole almonds and hazelnuts to food processor. Pulse until nuts are coarsely chopped, about five times; transfer to bowl with ground almonds. Add flour, baking powder, and cinnamon and whisk to combine.
3. In a separate large bowl, beat eggs with an electric mixer on medium speed. Add reserved sugar-lemon zest mixture and melted butter and mix until combined. Add dry ingredients and continue to mix on low until well incorporated. (Dough will be stiff and difficult to mix by the end.)
4. Working on a heavily floured surface, divide dough into four equal pieces, then shape each into a 12x2" log. Place logs on two greased baking sheets at least 3" apart and bake until firm throughout, about 35 minutes. Let sit on baking sheets 5 minutes.
5. Carefully transfer logs to a cutting board. Using a serrated knife, cut each log crosswise into 1/2"-thick slices. Return slices, cut side down, to baking sheets and bake until golden-brown, about 20 minutes.
6. Transfer cookies to a wire rack and let sit until completely cooled. Transfer to an airtight container and store at room temperature for up to two weeks.
Source: Hannaford fresh Magazine, December 2018

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
1 1/2 cups whole almonds, blanched  
Increase quantity for this productDecrease quantity for this product
1/2 cup hazelnuts, blanched  
Increase quantity for this productDecrease quantity for this product
2 cups granulated sugar  
Increase quantity for this productDecrease quantity for this product
1 1/2 tsp. lemon zest  
Increase quantity for this productDecrease quantity for this product
4 cups all-purpose flour  
Increase quantity for this productDecrease quantity for this product
2 Tbsp. baking powder  
Increase quantity for this productDecrease quantity for this product
1 tsp. ground cinnamon  
Increase quantity for this productDecrease quantity for this product
5 large eggs  
Increase quantity for this productDecrease quantity for this product
8 Tbsp. unsalted butter, melted and cooled, plus more for baking sheets  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 8 dozen cookies
Base Nutrients
Calories 90 kcal (4%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (5%)
Cholesterol 15 mg (5%)
Sodium 50 mg (2%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 1 g (4%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading