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Cooking
Cantuccini – Italian Almond Biscuits
· 6 servings
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.
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.
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.
Slicing
While still hot, cut into slices about 2 cm wide. Arrange the slices on the baking sheet, cut side up, and dry them out in the oven for another 15 minutes or so.
Tip
Cantuccini keep well for quite a long time in a sealed container, as they don't spoil easily. But they usually disappear pretty fast, because they're really that good.