Cantucci di Prato (small almond biscotti)

Ingredients:

• 3 cups all-purpose flour (or Italian 00 flour)

• 1 cup granulated sugar (with some extra for sprinkling)

• 1 cup whole almonds (you can substitute hazel nuts if you prefer but almonds are the classic nut used)

• 2 teaspoons baking powder

• 2 teaspoons anise seeds (these are the classic addition to cantucci and give a slight licorice flavor to the cookies)

• Zest (finely grated) of 1 lemon

• ¼ teaspoon salt

• 3 eggs (large)

• 2 egg yolks (large)

• 2 teaspoons vin santo (preferable) or other sweet wine

• 1 egg white (large) lightly beaten

Preheated oven (350°)
Standing mixer (preferable)

Preparation:

Grease and flour a baking sheet or line it with parchment paper. In the bowl of the mixer combine the flour with the 1 cup of sugar and the almonds, baking powder, anise seeds, lemon zest and salt. Add the whole eggs, egg yolks and vin santo. Beat with the paddle attachment at low speed until a stiff, crumbly dough firms (should still be slightly sticky).

Place the dough on a well-floured work surface and knead it carefully several times until it comes together (don’t knead too much). Divide the dough into 3 equal pieces and shape each piece into the form of a log that measures 1 ½ inches by 12 inches. Place the logs on the baking sheet. Brush the tops of the longs with the egg white and lightly sprinkle with some sugar. Bake the logs in the center of the oven for about 25 minutes (they should be lightly browned and slightly firm). Cool the logs for ½ hour on the baking sheet. Transfer them to a cutting board.

Now grease and flour 2 baking sheets (or line 2 baking sheets with parchment paper). Cut the still-warm logs into ½ inch thick diagonal slices with a serrated knife. Place the individual cantucci on the baking sheets, cut sides down, and bake. Turn once while baking. After about 25 minutes, the cantucci should be ready and golden brown.

These cookies can be stored in an airtight container for 1 week.