Cantucci di Prato

Method

1. 1 Roast almonds at 170 degrees for 8 minutes until fragrant, then let them cool.
2. 2 Mix the flour, sugar, baking powder, salt, and grated orange zest, then add the beaten egg and knead into a slightly sticky dough.
3. 3 Mix the almonds into the flour, divide the dough into long, flat strips, and place them on a baking tray.
4. 4 Bake at 180 degrees for 20 minutes, or until the dough sticks are golden brown on the surface. Remove and let cool for 10 minutes.
5. 5 Slice the bread diagonally into 1 cm thick slices, arrange them on a baking tray, and bake for another 10 minutes until crispy and dry.
6. 6 Allow to cool completely, then store in an airtight container and serve with Vin Santo sweet wine.

With an appliance

• Air fryer 50 min

  Replace steps 4-5: spray the tray with oil, bake the dough bars at 195 degrees for 12 minutes, slice them, then bake for another 7 minutes and flip at the 4th minute; reduce the baking time by 11 minutes, and divide into several batches to prevent the pastries from overlapping.