At a glance
These crunchy Italian almond biscuits come together quickly with a simple dough, but the real magic happens in two baking stages – first baking the logs, then slicing and crisping them up. You'll end up with a pile of perfectly golden, shelf-stable treats that are packed with almonds and won't last long once you start snacking.
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Making the dough
Whisk the sugar, eggs, a pinch of salt and lemon zest until foamy. Add the melted butter, flour and roughly chopped almonds. Stir in a knife-tip of baking powder. Bring the ingredients together into a firmer dough that isn't sticky.
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Shaping the logs
Line a baking sheet with parchment paper and shape the dough into logs about 3 cm in diameter. Once transferred to the sheet, press them down gently so the biscuits get their typical shape.
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Baking
Brush with beaten egg and bake in an oven preheated to 180 °C. Bake for 25–30 minutes, until the cantuccini turn golden on top, then take them out.
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How it went
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