Cantucci

These mini biscotti are flavored with a bright kick of lemon zest and filled with crunchy almonds. They are perfect with a glass of port or wine after dinner, or with coffee for an afternoon break.

Adapted from As Easy As Apple Pie

This recipe can easily be halved or doubled.

250 grams (2 cups +1 tablespoon) all-purpose flour
165 grams (3/4 cup + 1 tablespoon) granulated sugar
1 tsp baking powder
2 eggs
1 Tbsp honey
1 tsp grated lemon zest
½ tsp almond extract
100 grams (about 1 cup) raw almonds

1.Preheat the oven to 350° F.
2. In a large bowl, combine the dry ingredients.
3. Add the eggs, honey, lemon zest, and almond extract, and mix all the ingredients.
4. Once you have a crumbly, soft mixture, add the almonds. Bring the mixture together with you hands. Don’t worry if it feels crumbly, just keep kneading until it holds together and it will continue to come together as you shape the logs.
5. Transfer the dough on to a lightly floured surface. Split the dough in two and use your hands to shape it into 2 logs that are approximately 12 inches long, and 2 inches wide each.
6. Place the logs on a baking sheet lined with parchment paper or a silicone mat.
7. Bake for 30 minutes, until golden brown.
8. Remove the logs from the oven and let them cool for about 5-10 minutes before slicing.
9. Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1/2 inch slices.
10. Put the slices back on the baking sheet and bake them for 5 minutes, then flip over and bake for 5 more minutes.
11. Remove the cantucci from the oven and let them cool on a wire rack.

They can be stored in a sealed container for up to several weeks.

Enjoy!