Cantuccini – Almond Pastries From Prato

Blanch (scald) the almond kernels, peel them and roast them without any other ingredients. Mix the crushed almond kernels with the flour, 500g sugar, four eggs and a pinch of salt. Add vanilla sugar and lemon zest. Form thumb-sized rolls from the dough. Mix the remaining egg with the remaining sugar and brush the rolls on a greased baking tray. Bake at 120 °C for 25 to 30 minutes. Cut the hot cookies in half lengthwise and bake for another 15 minutes.

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