Cantucci / “Biscotti”

Place the almonds on a baking tray and bake for 3 minutes at 220°C

In a bowl, whisk together the eggs, the vanilla seeds, the zest, the sugar, honey and the pinch of salt, then add the melted butter at room temperature

Sift the flour and baking powder together, then combine with the egg mixture and whisk until you obtain a thick batter

Finally stir in the room temperature almonds

Alternative: split the batter in two and stir the almonds in the first half, and chopped chocolate in the second

Divide the batter in 4-6 parts and lay them "sausage-shaped" on a parchment lined tray (try wetting your hands to do this, since the batter is very sticky). The cylynders must not be too large/flat and must not be too close to each other.

Sprinkle granulated sugar all over the batter cylinders. Bake at 190°C for around 30 minutes or until the biscuits are golden and not soft to the touch.

Let the biscuits cool down to room temperature then cut them with a serrated knife into 2cm-wide biscuits and place them with their inner side up on a baking tray

Bake again at the same temperature around 5 minutes per side, or until they get slightly golden