Cantucci di Prato

a pinch of saffron threads

1/2 t fennel seeds

scant 1 cup almonds in their skins

1/3 cup pine nuts

1 1/3 cups flour, preferably italin 00 (or more)

1 cup superfine sugar

generous 1/4 t baking powder

2 extra large eggs

sweet butter for the cookie sheet

Heat oven to 400

Reduce saffron to a powder, pour on 1 tsp boiling water and leave to infuse. Bruise fennel seeds

Put almonds on cookie sheet, lightly toast in oven for 5 minutes. Leave oven at 400. Chop each almond in half or smaller

Sift flour, sugar and baking powder into a bowl, stir and make a well in the middle.

Beat eggs lightly with fennel and saffron. Pour into well and work into the dry ingredients, adding nuts at the end.

When everything is well mixed, divide in half and pat and roll each piece with well floured hands into a 12 inch long sausage. Lay well apart on parchment paper and bake 15 to 18 minutes.

Remove tray, reduce temperature to 300 or a little less. Cool cantucci for 10 minutes. Cut diagonally into 1/2 inch slices. Lay slices side by side and return to oven for a second baking of 45 minutes, until well dried out.

Cool completely before storing in airtight container. They should keep for 2-3 months.