Cantucci di Prato

Method

1. Toast the almonds in the oven at 140-160°C for about 30-50 minutes. Let them cool.
2. On a work surface, combine flour, sugar, eggs, a pinch of salt, ammonium carbonate, honey, butter, orange zest, and lemon zest. Mix by hand until a dough forms.
3. Do not overwork the dough; it is ready when ingredients are well amalgamated. Let it rest at room temperature.
4. Once the almonds are cool, incorporate them into the dough by gently pressing and folding.
5. Shape the dough into logs about 7 cm wide and 2.5 cm thick. Use a ruler to check.
6. Place the logs on a baking sheet and bake at 180°C (static oven) for the first bake. Bake until lightly colored, then remove from the oven and let cool completely.
7. Once cool, slice the logs diagonally into individual cantucci (about 1 cm thick).
8. Arrange the slices cut-side down on the baking sheet and return to the oven at 180°C for a second bake, about 10 minutes per side, until golden and crunchy. Watch carefully to avoid burning.
9. Serve with Vin Santo for dipping.