Cantucci (Tuscan Almond Biscotti)

Method

1. 1

   Heat the oven to 180°C / 350°F and line a baking tray with parchment.

   Toast the almonds for 6 minutes, just until fragrant, then let them cool.

   In a bowl, whisk the eggs, sugar, honey, vanilla, and orange zest until glossy.

   Stir in the melted butter.

   Add the flour, baking powder, and salt, mixing until a thick dough forms.

   Fold in the toasted almonds evenly so every slice will have plenty of nuts.

   Divide the dough in two and shape two long logs on the tray, leaving space between them.

   Brush the tops with the egg yolk and milk mixture for a rich golden finish.

   Bake for 22–25 minutes until lightly golden and firm on the outside.

   Cool for 10 minutes, then slice diagonally into 1.5 cm / 0.6 in pieces with a serrated knife.

   Lay the slices cut-side up and bake again for 8 minutes.

   Turn them over and bake 6–8 minutes more until crisp and dry.

   Cool completely before serving so the cantucci become perfectly crunchy.

   Dish type

   Italian cookie / sweet bake / biscotti

2. 2

   Serving & garnish suggestion

   Serve with espresso, Vin Santo, or black tea. Garnish the plate with a few toasted almonds and a fine strip of fresh orange zest.

3. 3

   Notes

   Store in an airtight tin for up to 2 weeks. For a deeper flavor, replace vanilla with a few drops of almond extract.

   Time

   About 55 minutes + cooling

   Difficulty

   Easy to medium

   Calories

   About 170 kcal per serving (2 cantucci)