Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?

These are found in Italian specialty markets or in Italian delis and bakeries in the northeast. Someones mom or grandma must have a good recipe. I know there are only five or six ingredients and they are basically a hard, crunchy, somewhat plain biscuit that I've seen made in several shapes (nuggets, twists, rings)Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?
Here are some recipes I've found:Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?
Hi!


I guess you mean ';I cantuccini'; (hard almond biscuits)...





Ingredients:


325g (12oz) plain flour 300g (11oz) caster sugar


1陆 tsp. baking powder


陆 tsp. salt


325g (12oz) whole blanched almonds


3 large eggs


2 tsp. vanilla extract





Method:


Set a rack in the middle level of the oven and preheat to Gas Mk4 (180掳C/350掳F). Line two baking sheets with silicone paper.


Roughly crush a third of the almonds. In a bowl combine the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.


In another bowl, whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide in half.


Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.


Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip.


Place the pan on a rack and let the logs cool down a bit. Leave the oven temperature at Gas Mk4 (180掳C/350掳F). Place one of the cooled logs on a cutting board and cut it diagonally into slices 0.5cm (1/4in) thick. Arrange the biscuits on the prepared pans, cut side down. It isn't necessary to leave space between them.


Bake the biscuits for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and allow to cool.


Store the cooled biscuits between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid. Store just as you would ordinary biscuits.
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