Cantuccini (Biscotti di Prato)

Ingredients

Whole almonds

1 cup, toasted

Almond extract

1 teaspoon

Eggs

2 large

Unsalted butter

1/2 cup, melted

Salt

1/4 teaspoon

Baking powder

1 teaspoon

Granulated sugar

3/4 cup

All-purpose flour

2 cups

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Stir in the melted butter, eggs, and almond extract until the dough comes together. Gently fold in the toasted almonds.
4. Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring they are spaced well apart.
5. Bake the logs for 30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and allow to cool for about 10 minutes.
6. Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
7. Return the baking sheet to the oven and bake for an additional 10 to 15 minutes, or until the biscotti are lightly toasted. Flip the biscotti over and bake for another 10 to 15 minutes, or until they are golden and crisp.
8. Allow the biscotti to cool completely on the baking sheet before serving. Enjoy them with your favorite beverage!