Prato cantucci biscuits flavoured with lemon balm, lavender and orange blossom water
Makes about 40 cantuccini biscuits
300 g plain flour
150 g sugar
50 g sugar flavoured with lavender (obtained by crushing sugar and 4-5 dried flowers)
50 g sugar flavoured with lemon balm (obtained by crushing sugar and 4-5 dried flowers)
100 g shelled and unpeeled almonds
1 teaspoonful orange blossom water
1 grated orange
a few anise seeds
1 teaspoonful baking soda
Put the flour onto the pastry board and make a well in it, sifting it along with the baking soda.
Combine all three sugars a little at a time, with 1 pinch of salt, the orange peel, anise seeds and almonds, half roughly chopped and half whole. Add 2 eggs and mix carefully, adding the orange blossom water and, if needed, a little milk (if the dough is too stiff).
Using your fingers, make three fairly large loaves and place them on the baking tray.
Brush the surface of these with the beaten egg and cook them at 190 °C for approximately 15 minutes.
Once cooked, cut the loaves into slices horizontally and slightly slanting in order to obtain the classic cantuccini biscuit shape.