Cantucci alle mandorle toscani - Tuscan Almond Cantucci cookies

I'm happy to share a simple Tuscan Christmas recipe. They are easy to make and they always remind me of Christmas at home. Buon Natale a Tutti and Merry Christmas.
Fabio

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Cantucci alle Mandorle Toscani
Almond Tuscan Cantucci
Serves 8 people 

Ingredients:
Whole Almonds                        7 oz
AP Flour                                    1.2 lb
Sugar                                         10 oz
Butter - soft                               4.5 oz
Large Eggs                               4
Orange Zest                             1 Tbls
Vanilla Extract                         1 Tsp


Method:

1. Toast all the Almonds for about 10 minutes in the oven at 325 degrees. At the same time, mix the Flour, Sugar, Eggs and Vanilla Extract in a large mixing bowl. Once it’s all incorporated add the butter, a little at a time, and mix the dough until firm.
2. Once the Almonds are toasted, separate them into two equal parts. With the knife, chop one part of the Almonds in large pieces. Then mix the chopped and whole Almonds into the dough.
3. Divide the dough into 5 or 6 strips of 1.2 inch wide and bake for 15 to 20 minutes at 325 degrees. Once they are 75% cooked, pull out the Cantucci from the oven, let them rest for 5 to 10 minutes, then cut them into ½ inch thickness.
4. Lay the Cantucci on their side on a tray. Bring the oven up to 400 degrees and finish baking the Cantucci for 5 to 10 minutes, to give them a nice golden color.
5. Allow the Cantucci to firm up for a couple of hours before serving them. They are best with Vin Santo, which is the Tuscan tradition.