Ingredients: A V
270 g. (9.5 oz.) baking flour
150 g. (5 oz.) sugar
2 eggs + 1 yolk for brushing
1 oz. of butter at room temperature
4 g. (1 tsp.) baking powder
100 g. (3 oz.) organic almonds, whole, unpeeled, unroasted
Grated rind of 1/2 organic orange
1 pinch of salt
1 Tbsp. heavy whipping cream
10 g. (0.3 oz.) sweet Marsala wine
Preheat the oven at 400 F.
In a bowl, mix together 2 eggs, salt, and sugar, just enough to melt the sugar, stirring but not whipping. In another bowl mix the flour and the baking powder, then add them to the egg/sugar mix. Add the marsala wine, the grated orange peel, cream, and butter cut into small pieces. Knead with your hands to obtain smooth dough. Add the almonds to the dough and knead until they are evenly distributed.
Divide the dough into 2 pieces and roll one at a time into a long cylinder approx. 1 inch in diameter. Place the two cylinders onto on a cookie sheet covered with parchment paper. Brush with egg yolk. The cylinders will flatten while baking.
Bake at 400 F for about 18-20 minutes or until they have a slight golden color.
Let them cool down for 10-12 minutes, and in the meantime lower the oven temperature to 320 F. Then cut the cylinders at an angle into ½ inch slices using a sharp serrated knife. Place back these slices onto the baking sheet covered with parchment paper and return to the oven for 16-18 minutes.
As the Cantucci cool down, they will dry and taste better (if you can resist the temptation).
Tip: Paired with a glass of Port wine, they make a great dessert