Classic Italian Cantucci

Name: Classic Italian Cantucci
Ingredients: 2 scant cups cake flour; 1.5 cups powdered sugar; 1 egg; 1 egg yolk; 1/2 tsp baking powder; 1 Tbls. + 2 tsp. melted butter and cooled a bit; Zest of half an orange (optional); 1.5 cups whole, unpeeled natural almonds; 1 beaten egg for brushing over the biscuits

9 ingredients

5 steps

Ingredients

2 scant cups cake flour
1.5 cups powdered sugar
1 egg
1 egg yolk
1/2 tsp baking powder
1 Tbls. + 2 tsp. melted butter and cooled a bit
Zest of half an orange (optional)
1.5 cups whole, unpeeled natural almonds
1 beaten egg for brushing over the biscuits

Directions

1

Preheat the oven to 375. When it's nearly at temp, toast the almonds lightly, spread out on a baking sheet - about 8 minutes. Then remove and set aside the almonds. Line the baking sheet with non-stick parchment.
2

Sift the flour and baking powder into a bowl.
3

Beat the egg and yolk with the caster sugar and pinch of salt in an another large mixing bowl until very pale. Add the orange zest and melted butter and beat in too. Gradually add in the sifted flour mixture. Finally add the almonds and mix to disperse them evenly.
4

Divide the dough into two. Make two long squashed sausage shapes on the baking sheet, each about 3 fingers wide and 1 finger high. Brush with the beaten egg all over. Bake for half an hour until golden and firm in the centre.
5

Take out of the oven and cool briefly. Set the oven temperature to 230 C. When it's at temperature, cut each sausage along the diagonal into biscuits about 1.5cm wide. Lay each with one cut side up on the baking sheet and bake for 10 minutes on this side. Then turn them all over and bake for another 10 minutes. Remove to a wire rack. Store in an airtight container.