Make Biscotti Like An Italian: Authentic Tuscan cantucci recipe

You’ll need to twice bake these Tuscan almond biscotti but don’t let that scare you! This recipe is as easy as it is authentic. The name biscotti actually means baked again, however, the actual name of these in Tuscany where the recipe originates is cantucci. It literally means the end of a loaf of bread.
These are a great treat to have alongside your morning coffee or with a glass of sweet vin santo as an after-dinner dessert. Since they are twice-baked, they can store for weeks. If they make it that long!
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Serves 10 as a snack
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Ingredients:
280 grams of 00 or cake flour
180 grams of almonds
150 grams of sugar
2 eggs beaten
1 tablespoon of orange zest (Optional)
1 teaspoon of baking powder
¼ teaspoon of almond extract
Pinch of salt
Preparation:
Preheat an oven to 350°F or 180 °C.
Beat the eggs in a large bowl and add the sugar, zest, and almond extract. Make sure the mixture is well mixed but it doesn’t need to be creamed.
Once everything is incorporated, add the flour, baking powder and salt. Mixx this well until it is homogenous and all the flour is incorporated intot he mixture. The bowl should be clean on the sides but be careful not to overmix it. Add the almonds and mix again.
Roll out the mixture into two logs about two inches thick. Put them on a cookie sheet lined with parchment paper and onto the middle rack of the oven.
Bake for 18 to 20 minutes or until the middle looks as though there are no raw bits. Remove from the oven and let cool enough to be able to handle. Slice the loaves into slices roughly ½ inches thick.
Place slices on their sides and put them back onto the cookie sheet. Place the pan back into the oven and let them cook again for 4 to 5 minutes. Remove them from the oven and let them cool to room temperature before eating. Store them in a sealable cookie jar for up to 3 weeks.