Lemon Almond Cantuccini

Cantuccini is the Italian name for biscotti. This is great for coffee dipping for breakfast, a simple dessert of give as a gift over the holidays.

Prep time: 20 minutes

Total time: 1 hour

3 1/3 cups flour

1 cup sugar

1 teaspoon baking powder

5 eggs, divided

1 teaspoon lemon extract

1 1/2 cups whole natural almonds

Preheat oven to 300°F and line a baking sheet with parchment paper. 

Stir together flour, sugar and baking powder in a large bowl. Beat 4 eggs and stir into dry ingredients with the desired extract. Stir in almonds. 

Using lightly floured hands, shape mixture into 2 long rectangles, about 2-inches wide and 1-inch tall. Press the top to flatten slightly. Beat remaining egg in a small bowl and brush over the top. Bake for 20 minutes, then remove and turn oven off. When cool enough to handle, cut into 1/2-inch thick cookies. Place on 2 baking sheets and place back in warm oven for 10 minutes. Let cool completely before storing in an airtight container.