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These biscuits are also known as cantucci. They are rather hard and keep very well in an airtight container. Traditionally
they are dipped into a glass of vin santo as they are eaten.
40 minutes
6 servings
a. Unbleached All Purpose (plain) Flour: 2 1/4 (280 gr.)
b. Superfine Sugar: 3/4 (185 gr.)
c. Baking Powder: 1 1/2 teaspoon
d. Salt: 1/4 teaspoon
e. Eggs: 2
f. Egg Yolk: 1
g. Unbleached Almonds: 2/3 (125 gr.)
h. Egg Yolk and Milk for Glaze:
Mix flour, sugar, baking powder, salt, whole eggs and the yolk and blend to form a smooth dough. Knead in the almonds.
Divide the dough into 4 parts and form each into a cigar-shaped log. Preheat oven to 450 F (230 C). Flour a baking sheet
and place the logs on it, well apart. Bake until golden, about 20 minutes. Cut the logs into 1-in (2.5 cm) slice while
still warm. Separate them and cook for another 5 minutes. Cool on racks before servings. Store in an airtight container.
These biscuits are also known as cantucci. They are rather hard and keep very well in an airtight container. Traditionally
they are dipped into a glass of vin santo as they are eaten.
