Cantucci- Tuscan almond biscotti

Developed from several recipes, this confection has great keeping power. Lovely dipped in vin santo


  1. ¾ cup whole almonds, toasted
  2. 3 eggs*
  3. 2 cups all purpose flour
  4. 2/3 cups sugar
  5. 1 teaspoon baking powder
  6. 1 teaspoon salt
  7. 1½ tsp. grated lemon zest

Pre-heat oven to 375 degrees and prepare a baking sheet with parchment paper

  1. 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.
  2. 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.
  3. Sift the dry ingredients into a large bowl.       Add the lemon zest
  4. Add the beaten egg to the flour mixture and mix as much as you can.
  5. Dump the mixture on top of a well floured working area and knead the dough until it holds together.
  6. Roll out the dough and place almonds on top.
  7. Roll into a log and then knead the dough again into a ball. Cut it in two.
  8. Form 2 logs about 1 ½” in diameter and place on the baking sheet.
  9. Brush the logs with the egg wash and bake for about 25 minutes.
  10. Remove from the oven and reduce the temperature to 275 degrees.
  11. Set the baking sheet on a cooling rack to cool for about 5-10 min.
  12. Transfer logs to a cutting board and using a serrated knife cut diagonally into slices about ¾”wide.
  13. 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.

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