Shape two even logs no wider than 5 cm, then slice while they are still warm. The second bake dries the centers; let every cookie cool fully before storing.
Make ahead Bake a day ahead and cool completely before sealing in a tin. Serve plain, with coffee, or alongside Vin Santo.
Cantucci alle mandorle
Prep 25 min · Cook 40 min · Rest 30 min · Serves 6 · Difficulty Medium
Method
Heat the oven to 250°C. Line a baking sheet with parchment. Separate the white from one of the three eggs and set it aside.Heat the oven to 480°F. Line a baking sheet with parchment. Separate the white from one of the three eggs and set it aside.
Beat the two whole eggs, the remaining yolk and sugar until pale and fluffy.Beat the two whole eggs, the remaining yolk and sugar until pale and fluffy.
Sift the flour, baking powder and salt together. Fold them into the eggs with the orange zest, then mix in the whole almonds until evenly distributed.Sift the flour, baking powder and salt together. Fold them into the eggs with the orange zest, then mix in the whole almonds until evenly distributed.
Divide the dough on the lined sheet into two logs about 30 cm long and no more than 5 cm wide. Beat the reserved egg white with a fork until lightly foamy and brush it over the logs.Divide the dough on the lined sheet into two logs about 11¾ in long and no more than 2 in wide. Beat the reserved egg white with a fork until lightly foamy and brush it over the logs.
Lower the oven to 180°C. Bake the logs for 20–25 minutes, until golden outside but still slightly soft in the center.Lower the oven to 350°F. Bake the logs for 20–25 minutes, until golden outside but still slightly soft in the center.
Cool the logs for 5 minutes. Cut them diagonally into slices about 2 cm thick with a serrated knife. Lay the slices cut-side down on the sheet.Cool the logs for 5 minutes. Cut them diagonally into slices about ¾ in thick with a serrated knife. Lay the slices cut-side down on the sheet.
Bake the slices for another 15–18 minutes, until golden and dry. Transfer them to a rack and cool completely before serving or sealing in a tin.Bake the slices for another 15–18 minutes, until golden and dry. Transfer them to a rack and cool completely before serving or sealing in a tin.
