← Nouns Cooking · Italian

Ingredients

• 300 g plain flour
• 190 g caster sugar
• 1 tsp Baking powder
• 1 pinch Salt
• 1 Orange, finely grated zest only
• 3 large eggs
• 1 tsp vanilla extract
• 150 g whole skin-on almonds

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line a large baking tray with baking paper.
2. Mix the flour, sugar, baking powder, salt and orange zest in a bowl. Beat the eggs with the vanilla, set 1 tbsp aside for glazing, and stir the rest into the dry ingredients to make a sticky dough. Work in the almonds.
3. With floured hands, shape the dough into three logs about 4 cm wide, set them well apart on the tray, flatten slightly and brush with the reserved egg.
4. Bake for 20–25 min, until golden and firm to the touch. Cool on the tray for 10 min.
5. Cut the logs on the diagonal into 1 cm slices with a serrated knife. Lay them cut-side down and bake for 10–12 min more, until dry and lightly golden. They crisp up fully as they cool on a rack.

Tips

• Kept in an airtight tin, they stay crisp for weeks.
• Contains almonds (tree nuts) and egg.

Sources

Written in our own words after cross-checking these recipes:

Fine Dining Lovers Baking Like a Chef RecipeTin Eats