It is not really a Christmas cookie but definitely one of my all time cookie favorites. Since you can keep it around the house for month I make those always first for my Christmas baking. They are delicious all year long. Delicious if dipped in coffee (or original in Vino Santo – an Italien sweet dessert wine) or just as adder to some homemade ice cream.
You need to a full baking sheet (about 40 pieces):
- 1 cup (130g) Unpeeled Whole Almonds
- 2.5 cups (300g) Regular Baking Flour
- 1 Tsp. Baking Powder
- 1 pinch Salt
- 3/4 cup sugar (white or brown)
- 2 Eggs + 1 egg yolk
- 1 Tbsp. Butter (room temperature)
- 1 Tbsp. Bitter Almond extract
- Lemon zest from one lemon (organic)
Put the almonds on a cookie sheet in a single layer and bake in the oven at 180ºC (350ºF) for 5 minutes.
Meanwhile beat the eggs and sugar together with an electric mixer (or a kitchen aid) until foamy and the color changes to get whiter. Add softened butter and the butter almond extract and continue mixing.
Add the flour, baking powder and salt. Mix in gently. Stir in the almonds by hand.
Form the mixture into long thin “loaves” which are no more than 6cm (2 1/2 inches) high and place them on a cookie sheet lined with baking paper.
Brush the loaves with a beaten egg yolk.
Bake at 200ºC (400ºF) for 20 minutes until golden-brown. Leave to cool for a few minutes until you can touch it.
With a very sharp knife, cut slices approximately 1cm (1/2 inch) thick and lay them on a cookie sheet.
Bake the slices at 200ºC (400ºF) for 7-10 minutes until slightly browned.
The cantuccini can be stored in an air-tight container (I prefer a metal tin) for several weeks.
Natalie
XoXo
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