Developed from several recipes, this confection has great keeping power. Lovely dipped in vin santo
- ¾ cup whole almonds, toasted
- 3 eggs*
- 2 cups all purpose flour
- 2/3 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ tsp. grated lemon zest
Pre-heat oven to 375 degrees and prepare a baking sheet with parchment paper
- Place the almonds in a small heavy skillet and toast on top of the stove shaking the pan often with the heat set to “simmer” for about 5 minutes.
- In a small bowl beat the 3 eggs. Take out about 1 Tbs. and put in a small prep bowl. Add 1 tsp. of water and set aside. It will be your egg wash.
- Sift the dry ingredients into a large bowl. Add the lemon zest
- Add the beaten egg to the flour mixture and mix as much as you can.
- Dump the mixture on top of a well floured working area and knead the dough until it holds together.
- Roll out the dough and place almonds on top.
- Roll into a log and then knead the dough again into a ball. Cut it in two.
- Form 2 logs about 1 ½” in diameter and place on the baking sheet.
- Brush the logs with the egg wash and bake for about 25 minutes.
- Remove from the oven and reduce the temperature to 275 degrees.
- Set the baking sheet on a cooling rack to cool for about 5-10 min.
- Transfer logs to a cutting board and using a serrated knife cut diagonally into slices about ¾”wide.
- Place the slices on the baking sheet, cut side down, and return to the oven for about 30 minutes. Transfer to cooling rack until the cantucci are totally cooled.
Yield: 24-30 cantucci
Note: Store in an airtight container. They will keep for a month or so. They are supposed to be hard as they are used to dip in a sweet dessert wine.