Cucina Italiana Cooking School in Sydney shares a beautiful recipe

I Cantucci

Sharing with you memories of the Tuscan sun. Here we have biscotti which actually have to be cooked twice to be true to the Tuscan tradition.
Make it beautiful and wrap it up to mum or to the one you love.
Make it special. Make it with plenty of love.
To serve? A good glass of Vin Santo. Go on simply dunk the biscuit in. Ok coffee will do too.

280g of caster sugar
a pinch of salt
4g of baking powder
100g of butter
250g of almonds
500g of flour
4 eggs and 1 yolk
1 extra egg for brushing the biscotti

First toast the almonds in a preheated oven at 190C for 5 minutes and then let it cool.
Please the eggs and the yolk in a mixer, a pinch of salt and add the sugar. Beat until it becomes light and fluffy – about 6 minutes.
Add now the melted butter, the flour and the baking powder and mix it well.
Once the mixture is nice and dense, add the almonds, mix well and form a dough.
Divide the dough into long sausages about 30 cm long.
Place the long dough on the top of baking paper, brush with the yolk and cook for 20 minutes on a hot oven 190C
Once nice and golden, remove from the oven and leave to cool a little bit. Cut into diagonal biscuits of 1 to 1.5 cm each.
Reduce the oven temperature to 170C, place it back in the oven and cook for another 15 minutes. Enjoy with a good glass of vin santo.