origin: Traditional (National&Religious)
Cantucci, crunchy almond biscotti, are a Tuscan classic. Created in Siena, they are popular throughout Italy.
Preheat the oven to 180 C degree and line a baking sheet with parchment paper. Cut the almonds (and or any type of nuts) roughly with a sharp knife. In a large bowl combine the eggs, sugar and melted butter with a blender. Add flour, baking powder and salt. Knead until dough forms, then add the almonds and blend only a minutes, don't overknead. Place the dough on floured board and devide into 3 equal parts. The dough will be a little sticky, that’s normal. Mold each section into 30 cm long, and 2 cm wide strips. With your fingers flatten the top of the stips getting sharp form. No worries about it being perfect. The dough will come together while it bakes. Put the dough onto the prepared baking sheet. Bake for about 15 minutes then remove from the oven, but keep the oven on. Allow the dough logs to rest for 5 minutes, keeping them on the baking tray. While still hot take a chopping board and slice the strips on the diagonal, about 2 cm wide, using a sharp knife and one firm cut. Put the slices back on the baking sheet, turn up the cut pieces. Put into the oven and continue to bake for about 15 minutes, until lightly golden. Serve with tea or any warm drink as you like.