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3 cups unbleached white flour
1 tbsp baking powder
1/2 tsp salt
1 egg, divided
1 1/2 cup sugar
1/4 cup coarse sugar
1 tsp vanilla
1/2 tsp almond extract
1 cup whole almonds with skin
Heat oven to 350 degrees. Toast almonds for 8 ?10 minutes, cool and chop coarsely.
Combine 3 eggs plus 1 egg yoke, salt, 1 ?cups sugar, and extracts, mix well. Gradually add flour and almonds, mix well to form dough.
On a floured surface lightly knead the dough, divide the dough in half. Roll each into 1 ? diameter log, about 14?long. Place the logs on parchment lined baking sheet, the logs will spread when cooking.
Lightly whisk remaining egg white, brush on top of each log. Sprinkle the course sugar over each log and gently press the sugar into the dough. Bake for 20- 30 minutes until firm to the touch, remove and cool for 10 minutes.
Cut each log into ? slices, lay all the slices cut side down onto parchment lined baking sheet.
Lower heat to 300 degrees and cook for 20 minutes, turning once.
Cool completely before serving. Can be stored in an air tight container up to 3 weeks