Almond Biscotti with Dessert Wine

Ingredients

• 300 g All-purpose flour
• 250 g Granulated sugar
• 200 g Almonds
• 3 whole Eggs
• 1 whole Egg yolk
• 1 tbsp Honey
• 1 tsp Baking powder
• 1 tsp Orange zest
• 1 pinch Salt
• 250 ml Vin santo

Steps

1. Preheat the oven to 180°C (350°F).
2. On a clean work surface, pile the flour with the baking powder and make a well in the center.
3. Pour the sugar, the whole eggs and one egg yolk (reserving the white for the glaze) into the well, along with the honey, a pinch of salt and the grated orange zest.
4. Work everything with your hands until you obtain a smooth, slightly sticky dough.
5. Knead in the whole unpeeled almonds, distributing them evenly.
6. Divide the dough into 3 or 4 portions and roll each one with floured hands into a log about 3 cm (1¼ inches) thick.
7. Lay the logs well spaced on a baking tray lined with parchment.
8. Brush the surface of each log with the lightly beaten reserved egg white to give them a golden shine.
9. Bake in the preheated oven for about 20 minutes, until the logs are lightly golden and firm to the touch.
10. Remove from the oven and, while still warm, cut the logs diagonally into slices about 1.5 cm (½ inch) thick using a serrated knife.
11. Lay the slices cut-side down on the tray and bake again at 160°C (320°F) for 10 minutes, turning them halfway, until dry and crisp.
12. Let the cantucci cool completely so they harden.
13. Serve with a glass of Vin Santo for dipping.

Tips

• Use whole unpeeled almonds and do not toast them beforehand — they toast inside the dough during the double baking, which is the Prato tradition.
• Cut the warm logs gently with a serrated knife to keep the almonds from cracking the slices.
• Stored in an airtight tin, cantucci keep crisp for up to a month, making them ideal to prepare ahead.