Cantucci

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl whisk together the All-Purpose Flour, Baking Powder and Salt.

In a separate bowl beat the Eggs with the Granulated Sugar until the mixture is pale and slightly thickened; stir in the grated zest of the Orange.

Fold the wet mixture into the dry ingredients to form a stiff dough; if it feels too sticky, add a little more flour. Gently fold in the Whole Almonds so they are evenly distributed.

Divide the dough in two and shape each portion into a log about 10–12 inches long and 1½–2 inches wide. Place the logs on the prepared baking sheet and gently flatten the tops.

Bake until the logs are set and lightly golden, about 20–25 minutes. Remove from the oven and let cool for about 10 minutes so they firm up slightly.

Lower the oven to 325°F (160°C). Using a serrated knife, slice the logs on the diagonal into 3/4-inch thick slices. Arrange the slices cut-side down (or on their sides) on the baking sheet.

Return the slices to the oven and bake for an additional 10–15 minutes, turning once halfway through, until the biscuits are dry and crisp. Allow to cool completely on a wire rack before serving or storing in an airtight container.