Cantucci - Traditional Tuscan Almond Cookies

Instructions

1. 1

   To prepare the cantucci, start by placing the sugar in a bowl and add the eggs. Mix with a spatula: there's no need to whisk, just dissolve the sugar crystals well. Separately, in another bowl, combine the flour and baking ammonia.

2. 2

   Add a pinch of salt. Mix and add the dry ingredients to the egg and sugar mixture. Combine and also add the softened butter.

3. 3

   Knead with your hands, then add the almonds, and then flavor with marsala.

4. 4

   Add the grated zest of half an untreated orange. Knead until all the ingredients are well incorporated into the dough, then form a ball and transfer it to a work surface. With a pinch of flour, divide the ball into two equal parts.

5. 5

   From each, shape a long and rather narrow log (it will be about 4 cm wide). Place the logs well spaced on a baking sheet lined with parchment paper (there's no need to flatten them, they will flatten naturally during baking). In a bowl, whisk the egg yolk.

6. 6

   Brush your logs with the beaten egg yolk (if the yolk is too thick, you can dilute it with a little water or cream). Bake the logs in a preheated oven at 200° for 20 minutes, then remove and let cool for a few minutes. Then, with a knife, cut the log slightly diagonally, creating cantucci about 1.5 cm thick.

7. 7

   Place them again on a baking sheet lined with parchment paper and put them back in a preheated oven at 180° for about 15 minutes. Remove your cantucci from the oven and let them cool before enjoying them... accompanied by a nice glass of Vin Santo!