Cantucci toscani

Ingredients

• All-purpose flour250 g
• Granulated sugar180 g
• Whole unpeeled almonds150 g
• Whole eggs110 g
• Melted butter (lukewarm)20 g
• Wildflower honey10 g
• Baking powder4 g
• Fine salt1 g
• Grated orange zest3 g
• Vanilla extract2 ml

Allergens

Tree nuts, Gluten, Milk, Eggs

Method

1. Preheat the oven to 160°C and toast the almonds for about 5 minutes, then let them cool.
2. In a large bowl, lightly whisk the eggs with sugar, honey, salt, orange zest, and vanilla.
3. Slowly pour in the melted butter while stirring until fully incorporated.
4. Sift the flour with the baking powder and gradually add it to the wet mixture, working it into a homogeneous but slightly sticky dough.
5. Fold in the whole toasted almonds, distributing them evenly throughout the dough.
6. With floured hands, shape two logs about 3-4 cm wide and place them on a baking sheet lined with parchment paper, leaving space between them.
7. Bake in a static oven at 180°C for about 20 minutes, until the logs are golden and firm to the touch.
8. Remove from the oven and let cool for 5 minutes, then slice the logs diagonally into 1.5 cm thick pieces.
9. Place the cantucci cut-side up on the tray and toast again at 160°C for 5 minutes per side until crunchy.
10. Allow to cool completely on a wire rack before serving or storing in an airtight container.