Cantucci

Mix the dry ingredients

In a bowl, whisk together the 00 flour, sugar, baking powder and a pinch of salt.

Add eggs and zest

Beat in two of the eggs and the lemon zest until the mixture comes together into a soft, sticky dough.

Fold in the almonds

Fold the whole almonds through the dough until evenly distributed.

Shape the logs

Divide the dough into two logs on a lined baking tray and brush the tops with the remaining beaten egg.

First bake

Bake the logs in a preheated oven at 180 degrees Celsius until firm and lightly golden.

Cool slightly

Let the logs cool for ten minutes on the tray, just enough to handle without falling apart.

Slice on the diagonal

Slice the logs on a sharp diagonal into finger-width biscuits.

Second bake to dry out

Lay the slices cut-side up on the tray and bake again until dry and lightly toasted, turning once halfway.

Cool completely

Let the cantucci cool completely on a wire rack before storing, since they continue to firm up as they cool.