Cantucci (Tuscan Almond Biscuits)

Cantucci are the classic Tuscan almond biscuits - twice-baked until crisp and golden, traditionally dipped in Vin Santo (a sweet dessert wine) after dinner. They're one of the simplest things you can bake and they keep for weeks in an airtight tin, which makes them a brilliant standby. The secret is toasting the almonds first, which intensifies their flavour enormously, and the double bake gives them that distinctive dry, crunchy snap that holds up to dunking. A pizza oven makes quick work of both steps.

Ingredients (Makes About 40 Biscuits)

• 500g plain flour
• 280g caster sugar
• 250g whole almonds (skin on)
• 5 large eggs
• 100g unsalted butter, softened
• 4g baking powder
• A pinch of fine salt

Method

1. Spread the almonds on a baking tray and toast in your pizza oven at about 180-190°C for 8-10 minutes until golden and fragrant. Watch them carefully - they go from perfect to burnt very quickly. Set aside to cool.
2. In a large bowl, beat the eggs with the sugar and salt until pale and slightly thickened.
3. Mix in the softened butter until smooth.
4. Sift the flour and baking powder together, then fold into the egg mixture until you have a sticky dough.
5. Fold in the toasted almonds.
6. Divide the dough into 3-4 pieces. On a floured surface, shape each piece into a log about 5cm wide and 2cm high. Place on a lined baking tray with space between them - they spread during baking.
7. Bake at 190°C for 20 minutes until golden and firm to the touch.
8. Remove from the oven and let cool for 5 minutes. Using a sharp knife, cut each log diagonally into slices about 1.5cm thick.
9. Lay the slices flat on the baking tray and return to the oven for 10 minutes, turning once halfway through, until dry and golden on both sides.
10. Cool completely on a wire rack. They'll harden further as they cool. Store in an airtight container for up to 3 weeks.