Prato cantuccini

Delicious crisp biscuits. I try every new recipe because I love them, especially dipped in Vin Santo or sweet wine. This excellent recipe comes from Mollica's blog.

INGREDIENTS

500 G ITALIAN 00 FLOUR

3 WHOLE EGGS

3 EGG YOLKS

250 G SUGAR

180 G UNBLANCHED ALMONDS

50 G BUTTER

1 SACHET BAKING POWDER

VIN SANTO AS NEEDED

A PINCH SALT

1 ORANGE, GRATED ZEST

I toast almonds at 160°C for 7 minutes and cool. I sift flour and baking powder into mixer or a bowl by hand.

I add sugar.

Salt.

Orange zest.

Soft or slightly melted butter.

3 whole eggs and 3 yolks.

I mix with paddle or by hand, adding Vin Santo gradually for soft, not sticky dough, depending on eggs and flour absorption.

I briefly work on lightly floured surface and add almonds.

I knead until incorporated.

I shape 3 logs spaced on a parchment-lined tray.

I bake at 180°C for 25 minutes.

I cool slightly and slice with a sharp smooth knife; serrated knife broke them.

I lay slices in a single layer on tray.

I bake again at 180°C for about ten minutes until firming, turning halfway if liked. They firm further on cooling.

Store cold in jars, tins or food gift bags.