Ingredients for 6 people
- 280g granulated sugar, 100g butter
- 4 whole eggs
- 1 egg yolk
- 250g unblanched almonds
- 4g baking powder
- 500g 00 flour
- 1 pinch of salt. 1 small egg for brushing.
Preparation
Preheat the oven to 190°C and, once it reaches temperature, toast the almonds on a baking sheet for 3-4 minutes; then remove them from the oven and let them cool.
Place the 4 whole eggs and one egg yolk in a bowl and add the pinch of salt and sugar. Beat very well until you get a puffy and frothy mixture.
Add the warm melted butter and mix; incorporate the sifted flour with the baking powder and mix all the ingredients well.
Add the almonds and transfer the mixture to a floured surface. Compact by hand to form a uniform ball. Divide the dough into two or three balls of the same size and from these, form two or three logs about 30cm long; place them in the oven covered with parchment paper and brushed with the lightly beaten whole egg. Bake for 20 minutes at 190°C. Remove the logs, let them cool for a few minutes, and then cut them diagonally to obtain cantucci about 1-1.5 cm thick. Arrange the obtained biscuits back on the baking sheet and "bake again" in the oven at 170°C for about 10-15 minutes. Remove the cantucci and wait until they are completely cool to enjoy them.