White Chocolate Cantuccini

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a fan for even baking.

2. 2

   In a medium bowl, whisk together flour, confectioners' sugar, baking powder, and salt.

   Tip: Make sure to sift for a smooth batter.

3. 3

   In a large bowl, cream together butter, granulated sugar, and egg until light and fluffy.

   Tip: Beat for 3 minutes for a creamy texture.

4. 4

   Melt white chocolate and hazelnuts in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

   Tip: Stir until hazelnuts are toasted to your liking.

5. 5

   Add flour mixture to butter mixture and mix until combined.

   Tip: Be careful not to overmix.

6. 6

   Add vanilla extract and mix until combined.

   Tip: Don't overdo it, the flavor should be subtle.

7. 7

   Gradually add milk to the batter until a dough forms.

   Tip: Adjust the amount of milk according to the humidity in your area.

8. 8

   Fold in chopped cantuccini and melted white chocolate mixture.

   Tip: Don't overmix to avoid tough cookies.

9. 9

   Scoop 1-inch balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Use a cookie scoop for even cookies.

10. 10

    Bake for 15-18 minutes, or until edges are lightly golden.

    Tip: Keep an eye on them after 10 minutes.

11. 11

    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Twice-baked cantuccini are best when cooled completely.