Saturday, May 9, 2020

A New Cookie

This is probably a very old recipe but it is the first time I am making it. No, it will not be the last time. I love this cookie! I just need some expresso...

Tuscan Cantucci Almond Cookies

2 cups flour
zest from 1/2 a lemon
1 cup of sugar
1/2 tsp baking powder
a pinch of salt, I used Kosher salt
1/4 tsp Almond Extract
1/4 tsp Vanilla Extract
2 eggs
1 egg yolk
7 oz Almonds, I used sliced blanched (Next time I will toast them)

Combine the flour, the lemon zest, the sugar, the baking powder, pinch of salt.

Then mix the almond and vanilla extract with the eggs and add to the dry ingredients. Next, add the almonds. Mix to combine all the ingredients.

Divide the dough into 2 ropes and place them on two baking trays lined with parchment paper.

Bake at 400°F for 20 minutes; remove from the oven, let cool slightly, and cut them into diagonal slices about 3/4-inch thick. Place them on the baking tray cut-side down and bake again for another 10 minutes at 400°F.

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