Cantucci: original italian almond cookies recipe

In Tuscany, cantucci, aniseflavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them INGREDIENTS 500g flour 200g sugar 1 pinch of salt 8g baking powder 70g softened butter lemon zest of 1 lemon 3 eggs 70ml milk 2 tbsp anise liqueur 200g almond METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball. 2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds. 3. Divide the dough into 4 equal parts and form 4 strips. 4. Bake at 180C, 350F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1. 5 cm slices, 5. Bake again for 20 minutes.