City Palate

The Entertaining Issue - November December 2017

Cantucci
May/Jun 2008

2 large eggs
2/3 c. granulated sugar
1 t. grated lemon zest
2 c. all-purpose flour
1 t. baking powder
Large pinch of salt
1 c. raw almonds, coarsely chopped

Preheat oven to 375°F. Line an 11” x 17” baking sheet with parchment paper. In a mixing bowl, beat eggs, sugar and lemon zest until light and fluffy. In another bowl mix together flour, baking powder and salt. Add the egg mixture to the flour mixture and combine until dough starts to come together. Add the nuts and combine well. If dough is too sticky add a little more flour. If dough is too dry, add a few drops of orange juice or water.

Divide dough in half and form each half into a log, 2” x 12”. Place logs side by side, 4-inch apart, on baking sheet. Bake logs until light golden, about 25 minutes.

Remove from oven and let logs cool for about 15 minutes. Lower oven temperature to 300°F. Transfer logs to a cutting board and slice crosswise (not diagonally – you want these cookies to be short and chubby) into ¾-inch wide slices. Bake slices cut-side-up for about 30 minutes, turning them over after 15 minutes, to brown evenly on both sides, until dry and golden. Makes about 30 cookies.