Cantucci (Italian Almond Biscotti)

Ingredients:

• 2 cups+1 tablespoon (250 g) all-purpose flour sifted
• 1 cup minus 1 tablespoon (185 g) granulated sugar
• 1 teaspoon baking powder
• 2 large eggs
• 1 teaspoon grated orange zest
• 1 teaspoon pure vanilla extract
• 4.4 oz (125 g) raw unpeeled almonds

Instructions:

1. Preheat the oven to 356°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

PREPARE THE DOUGH:

1. In a large bowl, combine the flour, sugar, and baking powder.
2. Add the eggs, orange zest, and vanilla extract, and knead until all the ingredients are well blended
3. Transfer the dough onto a lightly floured surface and knead until you have a slightly sticky, smooth dough.
4. Add the almonds and knead again until they are evenly distributed.

SHAPE THE LOGS :

Divide the dough into two equal portions. Shape each portion into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.

Wet your hands; it will be easier to shape the dough.

1ST BAKE:

1. Place the logs on the prepared baking sheet. Make sure there is enough room between each log.
2. Bake for 30 minutes, or until firm and golden brown.

SLICE AND 2ND BAKE:

1. Remove the logs from the oven and let them cool slightly for 10 minutes. Then, using a sharp, serrated knife, cut diagonally into slices about ½ inch (1.5 cm) thick.
2. Put the cookies back on the baking sheet and bake them for an additional 10-15 minutes, until they are dry and crisp.
3. Remove the cantucci from the oven and let them cool on a wire rack before enjoying or storing them.

Notes:

Flour: all-purpose flour works best, but you can substitute pastry, plain, or even gluten-free flour with a 1:1 ratio.

Sugar: granulated or caster sugar. If you want to use sugar and honey: 3/4 cup + 1 tablespoon (165 grams) sugar + 1 tablespoon honey.

Eggs: use eggs at room temperature. Large eggs are ideal, but medium ones work too.

Almonds: raw, unpeeled, whole almonds.

Storage: Store your biscotti in a tin box lined with baking paper, a glass jar that has an airtight lid, or an airtight container. They will last for a couple of weeks.

Freezing: you can freeze the cookies for up to 3 months. Let them thaw at room temperature before enjoying them.