Cantucci (Tuscan Almond Biscuits)

Twice-baked almond biscuits from Prato, crisp and golden, made for dunking in coffee or vin santo. Makes about 30.

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Ingredients

For 15 portions

Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
Mix the flour, sugar, baking powder, salt and grated lemon zest in a large bowl.
Beat 2 eggs, add them to the bowl and mix to a sticky dough. Work in the whole almonds.
With floured hands, shape the dough into two logs about 5 cm wide and 30 cm long, spaced well apart on the tray. Beat the remaining half egg and brush it over the top.
Bake for 25 minutes until golden and firm. Leave to cool for 10 minutes and turn the oven down to 150°C (130°C fan).
Slice the logs diagonally into 1.5 cm pieces with a serrated knife. Lay them cut side up on the tray.
Bake for 10–12 minutes, turning once, until dry and lightly golden. They crisp further as they cool. They keep for weeks in a tin.