Cantuccini – Italian Almond Biscuits
·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 small pinch of baking powder (about the tip of a knife). Combine everything into a firmer dough that isn't sticky.
Shaping the logs
Line a baking tray with parchment paper and shape the dough into logs about 3 cm in diameter. Once on the tray, press them down gently so the biscuits get their typical shape.
Baking
Brush the logs with beaten egg and bake in an oven preheated to 180°C. Bake for 25–30 minutes, until the surface of the cantuccini turns golden, then remove from the oven.
Slicing
While still hot, slice into pieces about 2 cm wide. Arrange the slices back on the tray, cut side up, and return to the oven to dry out for a further 15 minutes or so.
Tip
Cantuccini keep well for quite a long time in an airtight container – they don't go stale easily. But more often than not, they disappear fast, because they're truly delicious.