Author: Adapted from La Cucina Toscana, Maria Teresa di Marco, Guido Tommasi Editore
Recipe type: Cookies
Serves: 6-8
Ingredients
3 large eggs
180 g (scant 1 cup) cane sugar
100 g (1/2 cup) extra-virgin olive oil
50 g (scant ¼ cup) unsalted butter, softened
100 g (3.5 oz) whole almonds, skin on
the zest of a lemon
1 tsp baking soda
"00 flour" or all-purpose, as needed (I used about 330 g or 2⅔ cup)
Instructions
Preheat oven to 360 F.
In a bowl or using a stand mixer, mix the eggs with the sugar.
Add softened butter, extra-virgin olive oil, lemon zest, baking soda. Mix well with a whisk, making sure all lumps of butter are gone. Add almonds and mix again.
Gradually add as much flour as needed to get a manageable and workable, slightly sticky dough. I used about 330 g (2⅔ cups).
Line a baking sheet with parchment paper. Divide dough in 2 pieces. Form 2 logs, about 2-inch wide (5 cm) and a little less than an inch high (2.5 cm). Make sure you leave some space between them as they will rise while baking. Bake for about 20 minutes.
Remove from the oven and turn off oven.
Leave the logs on the baking sheet and cut each log diagonally in small pieces (about ¾ inch or 2 cm wide). Place baking sheet back in the turned-off oven and leave for 30-40 minutes.
For crunchier cookies leave in the oven until it completely cools down.
Recipe by Very EATalian at https://www.veryeatalian.com/cantucci-tuscan-biscotti/