Plain flour, 23 Oz
Granulated white sugar, 8 Oz
Honey, 2,8 Oz
Melted butter, 1,7 Oz
Eggs at room temperature, 3
Whole almonds, 7,7 Oz
Vanilla extract, 2 Teaspoons
Baking soda, 1 Teaspoon
Zest of one lemon
a pinch of salt
Egg for the egg wash, 1
Milk for the egg wash, 1 Tablespoon


First you have to toast the almonds; this process brings out all their wonderful flavor. Just toast them in a preheated oven at 190°C for about 5-6 minutes. An alternative is to toast them in a frying pan for about 6 minutes.
Whip the eggs with the sugar, honey, salt, the zest of the lemon and vanilla until the mixture is light and fluffy, then add the melted butter.
Stir in the flour and the baking soda to the mixture and mix just enough to make soft and homogeneous dough. Then add the toasted almonds.
Divide the mixture into two parts of the same size and create two “loaves” of the width of 5 cm and a height of 1 cm.
Place the “loaves” on a baking sheet covered with parchment paper and carefully brush them with the egg wash.
Bake the Cantucci in a preheated oven to 180°C for 20 minutes.
Remove the baking sheet from oven and let cool the biscuits on a wire rack for about 5 minutes then, with a smooth-bladed knife, cut them crosswise at a diagonal, into slices about 2cm wide.
Place the slices of Cantucci on baking sheets and re-bake for another 10-12 minutes (5-6 minutes on each side).
Remove from oven and let them cool completely before serving.

Thanks to: Le Codette