Almond Cantucci
Ingredients
- 333.3 gWheat flour
- 166.7 gWhite sugar
- 2 pcEgg
- 133.3 gAlmond with skin (whole)
- 0.7 tspBaking powder
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
- 1.3 tbspMarsala
Method
Dry, crunchy biscuits packed with whole roasted almonds. A firm texture perfect for dipping into sweet dessert wine.
- 1
Spread almonds on a tray. Bake at 180°C for 10 minutes. They should be golden to the core and smell nutty.
- 2
Whisk eggs with white sugar and vanilla extract until the mixture turns pale and frothy.
- 3
Add flour, baking powder, salt, and marsala. Mix with a spatula then fold in whole almonds. The dough will be sticky, which is normal.
- 4
Shape two long logs on a tray with floured hands. Bake for 25 minutes at 180°C. The logs should feel firm to the touch.
- 5
Remove logs and slice immediately diagonally (1 cm thick). Place biscuits back on their sides in the oven for 15 minutes to dry out.
Frequently asked questions
How do you get this dish right?
- Slice the logs as soon as they come out of the oven while they are still soft, or they will crumble.
- Use almonds with skins for a more rustic flavor and better texture.
- If the dough is too sticky, dampen or flour your hands to shape the logs.
How long does this dish keep?
Keeps for 3 weeks in a tightly sealed tin box, away from moisture.
