Cantucci (Tuscan Almond Biscotti)

Method

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stir in the melted butter.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Cool completely before serving so the cantucci become perfectly crunchy.

14. 14

    Serving & garnish suggestion

15. 15

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