Prato Biscuits - Cantucci

These Tuscan cookies are served as a snack or dessert with sweet wine. As they are very hard you dip them in the wine before biting them. Imperial ounces 9 oz. plain flour 7 oz. sugar vanilla powder 2 eggs 4 oz. peeled almonds baking powder salt & butter US cups 4 1/2 cups white flour 3/4 cup sugar vanilla powder 2 eggs 3/4 cup peeled almonds baking powder salt & butter Metric 250 gr. white flour 200 g. sugar vanilla powder 2 eggs 100 g. peeled almonds baking powder salt & butter

Place the flour on a flat clean kitchen surface with a pinch of salt, 1/2 a vanilla sachet and the sugar. Mix well and form a mound with a well in the middle. Break the two eggs into the well and work the dough from the outside in and knead until it forms a smooth springy consistency. Chop the almonds roughly and work them in with 1 tsp. of baking powder. Roll out into 3 long rolls about 1 1/2 "/4 cm thick and space out on a buttered baking sheet. Heat the oven to 350°F/180°C and bake for 30 minutes. Remove from the oven and separate if they have grown together. Slice each roll into slices 1/2"/1cm thick. Turn these over and bake another 5 minutes, then turn them over again and bake for another 5 minutes. Cool and store in a biscuit tin.