Il Faeto

Biscotti with Almonds – Original Cantuccini

– 750 grams or 3 cups of unsalted whole almonds roasted in a frying pan
– 1 kilo of single zero flour
– 800 grams of sugar
– pinch of salt
– 7 eggs
– 2 teaspoon of vanilla
– 1/2 packet of yeast
– 20 grams of baking powder
– 150 grams of melted butter

On a large flat surface like a counter or table, create a circle of the flour with a “hole” in the middle, add the sugar in the hole and also 7 eggs broken. Then scoop up the flour around the mixture to hold the eggs/whites in the “hole”, whip the eggs in the middle of the flour then mix the dry ingredients into the eggs mixture a little at a time with your hand until fully incorporated. Add 1/2 of the pan of roasted whole almonds to mixture and more flour to make better consistency. Now add the rest of the almonds, fold in repeatedly and place mixture in a large bowl to rest in the refrigerator until chilled. Roll our dough into 6 long rolls approximately 1 1/2 feet long by 1 1/2 inch in diameter and lay on a parchment paper lined “cookie” sheet. Brush water or egg water onto the rolls, sprinkle with sugar to your taste and place in oven on both shelves at 180 C or 350F (do not bake twice). Cut into pieces immediately out of the oven, serve them with Vinsanto and BUON APPETITO!