Tuscan Almond Cantucci, Twice-Baked

What you need

• 150 g (1 cup) whole almonds, skin on
• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 200 g (1 cup) granulated sugar
• 1 1/2 tsp baking powder
• 1 pinch salt
• 2 large eggs, for the dough, lightly beaten
• 1 tsp vanilla extract
• 1 large egg, beaten, for brushing

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line two baking trays with parchment.

2. 2

   Spread the almonds on one tray and toast until fragrant, 8-10 min. Let them cool.

3. 3

   Mix the flour, sugar, baking powder and salt in a large bowl.

4. 4

   Add the eggs and vanilla. Work with your hands for 2 min into a crumbly dough.

5. 5

   Pinch off a piece and squeeze it. If it will not hold together, add water 1 tsp at a time. If it is very sticky, work in a little more flour.

6. 6

   Knead in the almonds until the dough takes them all. Some pop out at first, so keep pressing them in.

7. 7

   Divide the dough into 3 pieces. On a floured surface, roll each into a log about 25 cm (10 in) long and 5 cm (2 in) wide.

8. 8

   Set the logs on a lined tray, well apart, since they spread. Brush with the beaten egg.

9. 9

   Bake until light golden, 25-30 min. Cool on the tray for 10 min.

10. 10

    Cut each log on the diagonal into slices about 1 cm (1/2 in) thick, using a sharp serrated knife.

11. 11

    Lay the slices cut side up on the trays. Bake again until dry and lightly golden at the edges, 10-12 min.

12. 12

    Cool completely. They crisp up as they cool. Store in an airtight tin.

Imported from italianrecipebook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.