Cantucci (Italian Almond Cookies)

Crunchy, fragrant almond cookies from Tuscany, flavored with lemon zest and honey. Traditionally, they are enjoyed dipped in Vin Santo, a sweet Italian dessert wine, but they are also perfect with coffee or tea. These cookies store well in an airtight container for weeks.

Ingredients:

• 180 g whole almonds (with skin)
• 300 g all-purpose flour
• 150 g sugar
• Zest of 1 large organic lemon
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• 3 tsp honey
• 1 tsp vanilla extract
• 75 g unsalted butter, melted and cooled

Instructions:

1. Preheat the oven to 180 °C (350 °F). Spread the almonds on a baking sheet and toast for 8–10 min until lightly golden. Allow to cool.
2. In a large bowl, mix the flour, baking powder, salt, sugar, and lemon zest.
3. In another bowl, beat the eggs with honey, vanilla, and melted butter until smooth.
4. Combine the wet and dry ingredients to form a sticky dough, then fold in the cooled almonds.
5. On a slightly floured surface, divide the dough into 4 portions and shape each into a log about 25 cm long. Place on a lined baking sheet.
6. Bake at 180 °C (350 °F) for 25–30 min until lightly golden. Remove from oven and let cool 10 min.
7. While logs are still warm but after 10 min, slice diagonally 1–1.5 cm thick using a sawing motion first, then a sharp cut to finish.
8. Reduce oven temperature to 150 °C (300 °F) and bake the slices for another 10–15 min until crisp and golden.

Storage / Serving Tips:

• Cool completely and store in an airtight container for up to 3 weeks.
• Perfect for dipping in coffee, tea, or dessert wine.
• Optional: swap lemon zest for orange zest for a slightly different citrus aroma.