Cantucci di Prato: The Original Double-Baked Almond Biscotti

Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.

Toast the almonds in a dry skillet over medium heat for 5-6 minutes, stirring often, until fragrant and the skins deepen slightly. Spread on a plate to cool — do not add them to the dough while hot.

Whisk eggs and sugar together until pale and slightly thick, about 2 minutes. Add the orange zest and whisk to combine.

Add the flour, baking powder, and salt. Fold until the dough just comes together — it will be sticky and a little rough. Stop here; do not work in extra flour or knead.

Fold in the cooled almonds until evenly distributed.

Wet your hands. Divide the dough in half and shape each portion into a log on the prepared baking sheet — about 25 cm long, 5 cm wide, and 2 cm tall. Leave 5 cm between them as they spread.

Bake at 180°C for 25 minutes, until the logs are golden and set on the outside but still give slightly in the very center when pressed. Remove from oven.

Reduce oven temperature to 160°C (320°F). Let the logs rest for exactly 10 minutes — warm enough to slice cleanly, not so cool they shatter.

Using a serrated knife, slice each log diagonally into pieces 1.5 cm thick. Lay them cut-side down on the baking sheet.

Return to the oven at 160°C for 12-15 minutes, until both cut faces are dry and lightly golden. They will feel slightly soft — they harden fully as they cool.

Transfer to a wire rack and cool completely. Wait at least 24 hours before storing; the full crunch develops as residual moisture redistributes through the dense crumb.