Crunchy almond cantuccini: butter-free biscotti that keep for 3 weeks in a tin

Tip: tap a step to mark it as done.

1. Toast the almonds

   8 min

   Preheat the oven to 180 °C (350 °F). Spread the almonds on a baking sheet and toast for 6–8 minutes, until fragrant. Let them cool, then line the baking sheet with parchment paper.

2. Mix the dough

   10 min

   Beat the eggs with the granulated sugar, vanilla sugar, and orange zest until pale and foamy. Add the flour, baking powder, and salt, and mix into a thick, sticky dough. Fold in the whole almonds.

3. Shape the logs

   5 min

   Divide the dough into 2 portions. With floured hands, shape them on the baking sheet into 2 logs about 30 cm long and 5 cm wide. Leave at least 8 cm between them, as they will spread during baking. Brush with the beaten egg yolk.

4. Bake the first time

   25 min

   Bake the logs at 180 °C (350 °F) for 22–25 minutes, until golden and firm to the touch.

5. Slice the logs

   15 min

   Reduce the oven temperature to 160 °C (325 °F). Let the logs cool for 10 minutes, then use a sharp knife to cut them diagonally into 1 cm thick slices.

6. Bake the second time

   15 min

   Arrange the slices on the baking sheet with a cut side facing up and bake for 10 minutes. Turn them over and bake for another 5 minutes, until dry and light golden.

7. Let cool

   30 min

   Let the cantuccini cool on a wire rack; they will become crisp only once completely cool. Store in a sealed tin.

Tip: Slice the logs while they are still warm; once cool, they tend to break when cut. Use a serrated bread knife and cut in a single stroke for the best results.

This recipe was translated from the Slovak original: Chrumkavé cantuccini s mandľami: talianske sucháre bez masla, v plechovke vydržia 3 týždne