Savoury favourites
Savoury favourites
Almond cantucci
These almond cantucci are baked first as logs and then as slices so they dry out and become crisp. This version from the collection is flavoured with lemon zest and contains a little butter.
From Nonna Adele’s kitchen
- Cooking
- First bake 15–20 minutes; second bake 10–15 minutes
Temperatures: 180 °C for both bakes
LET’S GET COOKING
Method
Combine the flour, sugar, 4 eggs, butter, lemon zest and salt. Work into an even dough.
Add the almonds and distribute them throughout the dough. Divide into four portions and shape into four logs.
Place on a baking tray, leaving space between them. Mix the extra yolk with the 2 tablespoons of milk and brush over the tops.
Bake in a preheated oven at 180 °C for about 15–20 minutes, until the logs are firm enough to slice.
Remove from the oven and, while still warm but safe to handle, cut into thin, even slices with a sharp knife.
Return the biscuits to the tray and bake again at 180 °C for about 10–15 minutes, watching their colour. Leave to cool completely.
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