Cantucci (Biscotti di Prato)

Ingredients

Whole almonds

1 cup

Almond extract

1 teaspoon

Eggs

2

Unsalted butter

1/4 cup, melted

Salt

1/4 teaspoon

Baking powder

1 teaspoon

Granulated Sugar

3/4 cup

All-purpose flour

2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the melted butter, eggs, and almond extract. Slowly add this wet mixture into your flour mixture, stirring until fully combined.
4. Gently fold in the whole almonds to evenly distribute them throughout the dough.
5. Divide the dough in half. Shape each half into a log approximately 12 inches long. Place both logs onto the prepared baking sheet.
6. Bake in the preheated oven for about 25 minutes, or until the logs are lightly golden and firm to the touch.
7. Remove the baking sheet from the oven. Allow the logs to cool for 10 minutes.
8. Using a sharp knife, slice the logs crosswise into 1/2-inch pieces.
9. Arrange the slices back on the baking sheet. Bake again for 15 minutes, or until the Cantucci are golden and crisp.
10. Allow the Cantucci to cool completely before serving. Store them in an airtight container for up to 2 weeks.