for 40 pieces

To toast the almonds

150 g

almonds

Dough

250 g	sugar
40 g	butter, melted
2	eggs
1	egg yolk
2 tbsp	dessert wine (e.g. Vin Santo)
1	organic orange, use only half of grated zest
2 pinch	salt
300 g	white flour
2 tsp	baking powder

To shape

1	egg white, beaten
½ tbsp	sugar

How it's done

To toast the almonds

Spread the almonds on a tray.

Toast for approx. 5 mins. in the centre of an oven preheated to 200°C. Remove, allow the almonds to cool slightly, coarsely chop.

Dough

Combine the sugar, butter, eggs, egg yolk, wine, orange zest and salt in a bowl. Mix the flour and baking powder, add to the mixture along with the almonds, mix together to form a soft dough.

To shape

Divide the dough into 4 portions. On a well-floured surface, shape each portion into a roll approx. 3 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out. Brush with a little egg white, sprinkle with sugar.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow the rolls to cool slightly, then cut diagonally into slices approx. 2 cm thick. Return the cantucci to the baking tray, bake for a further 5 mins. Remove from the oven, leave the cantucci to cool on a rack.

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