Cantucci biscuits with salted anchovies, capers and pine nuts
Ingredients for about 50 pieces:
400 g soft white flour
3 whole large eggs
100 g butter
40 g salted capers
30 g pine nuts
80 g anchovy fillets in oil (well drained) or 60 g salted anchovies (cleaned and desalted)
15 g instant yeast
+ egg yolk and water for brushing
Sift the flour with the yeast. Put it onto a pastry board and make a well in the centre. Put the finely chopped anchovies into it, along with the eggs and butter, in pieces and slightly softened. Begin to knead the dough and then add the capers, previously desalted under running water, which add humidity to the dough and, lastly, the whole or broken pine nuts. Form a ball, leave it to rest in the fridge, covered in cling film, for at least an hour. Remove it from the fridge, form some little balls of dough, about 4-5 cm wide, and place them on a baking tray lined with oven paper. Brush them with a mixture of egg yolk and water. Bake them in a pre-heated oven at 180 °C for 15 mins. Leave them to cool and cut them diagonally into 1.5 cm slices. Put the slices back onto the baking tray on the cut side and put them back into the oven for another 15 mins until they are golden and dry.
Leave to cool and keep them in a biscuit tin, in a glass jar with airtight fastening or in plastic bags. They can be kept for several days.