Cantucci (Italian Almond Cookies)

Whether you're enjoying your morning cup of coffee or winding down after an amazing meal, Cantucci are the perfect sweet bite for any time of day!

Cantuccini

200 g all-purpose flour

150 g sugar

5 g baking powder

2 eggs

Zest of 1 lemon

40 g butter, softened

200 g whole almonds (with skin)

Method

Preheat the oven to 180°C (350°F).

In a large bowl, mix the flour, sugar, and baking powder. Add the lemon zest.

Add the softened butter and mix until well incorporated.

Add the eggs and mix to form a soft but workable dough.

Stir in the almonds until evenly distributed.

Divide the dough into two logs and place them on a baking sheet lined with

parchment paper. Flatten them slightly.

Bake for 20–25 minutes, or until lightly golden and set.

Remove from the oven and let cool for 10 minutes. Slice the logs diagonally into cookies

about 1.5 cm thick.

Return the slices to the baking sheet, cut side up, and bake for another 10 minutes per

side until dry and crisp.

Let cool completely before storing in an airtight container.

Variations:

You can replace the almonds with hazelnuts, or use a mix of hazelnuts and pistachios,

in this case replace 1 tbsp of flour with cocoa powder

For a more traditional touch, you can also add anise seeds instead of nuts.