Cantucci (Italian Almond Biscotti)

• 2 cup plain flour 00
• 1/4 cup wholemeal flour
• 3/4 cup caster sugar
• 2 large eggs
• 1/2 lemon, zested
• 1/2 orange, zested
• 1 tsp honey
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2-3 drops lemon or orange extract
• 1 cup almonds, unblanched, raw & whole
• 1/2 tsp salt

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper.

Beat the eggs and sugar together, then mix in the vanilla, honey, any extracts, and citrus zest.

In a separate bowl, whisk the flours, baking powder, and salt, then combine with the wet ingredients.

Optionally roughly chop half the almonds and leave half whole. Fold almonds into the mixture.

Shape the dough into logs - if very sticky use clingfilm but remove before baking. Place the dough on the baking tray, and flatten slightly.

Bake 20–25 minutes until lightly golden. Remove from the oven for 10 mins to cool slightly

Lower oven temp to 325°F (160°C).

Transfer logs to a cutting board and cut into 1cm width slices with a sharp knife - a serrated bread knife is best.

Return slices to the tray cut-side up and bake for 10 mins. Turn over on the tray and bake for a further 4–6 minutes until golden and crisp on both sides.

Eat warm for a softer biscuit or leave to cool for a crunchier texture.