Donna’s Can’t-Eat-Just-One Cantucci (Italian Almond Biscotti)

Ingredients

• 4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1 1/2 sticks unsalted butter, melted (plus extra for greasing parchment)
• 3 large eggs, beaten (plus 1 for brushing)
• 2 cups sugar
• Zest of 1 lemon
• 3 tablespoons vanilla extract
• 1 1/2 cups sliced almonds

Instructions

1. In a bowl, sift together flour, baking powder, and salt.
2. In a separate bowl, whisk together eggs, sugar, and lemon zest until smooth. Stir in vanilla and melted butter.
3. Gradually mix the dry ingredients into the wet mixture until combined. Fold in almonds.
4. Dust your countertop with flour. Transfer dough and divide into 4 equal portions. Shape each into a log about 12 inches long and 2 inches wide. Wrap logs in plastic and refrigerate for 1–2 hours.
5. Preheat oven to 375°F. Butter two parchment-lined baking sheets. Place logs on the sheets and brush with beaten egg.
6. Bake for 20 minutes or until golden. Let cool for 10 minutes.
7. Slice logs into 1-inch thick pieces. Arrange slices on baking sheets and bake for another 10 minutes.
8. Cool completely before storing in an airtight container.
9. Mangia, mangia!

Attribution: These twice-baked cantucci are a staple in my mom’s kitchen. Whether paired with coffee or turned into an affogato—or eaten alone, they’re already soft!—they’re delizioso.

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