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****La ricetta in italiano la trovate in fondo****

The stepbystep recipe of these Irresistibly Delicious Italian Tozzetti Cookies is in the comments

Welcome to our kitchen, where we're bringing a taste of Italy to your home with our delightful Cantucci Cookies recipe! In this video, we'll take you on a journey to discover the magic of these traditional Italian treats, also known as Cantucci or Biscotti di Prato.

Whether you're savoring them with a cup of espresso or enjoying them as a sweet treat on their own, these Tozzetti Cookies are sure to transport your taste buds to the charming streets of Italy.

Not only are these cookies deliciously addictive, but they're also a wonderful homemade gift for friends and family or a delightful addition to any holiday cookie platter.

They are just so deliciously perfect with coffee, wine, milk, or just without anything! I warned you :)

*Ingredients*:
Sugar 450 g (for a less sweet version I used 300 g of sugar)
Eggs 4 (room temperature) + 1 egg to wash the surface of the dough
Baking powder about 8 g
Flour 600 g
Almonds (better with skins) 500 g
Butter 100 g (room temperature)
Honey 50 g
Vanilla
A pinch of salt
Zest of half a lemon

Method:
1. In a big bowl mix flour with baking powder. Add eggs one at a time mixing with a wooden spoon. Switch on the oven.
2. Add softened butter, sugar and lemon zest. Mix well.
3. Add vanilla, pinch of salt and honey. Mix well.
4. Add almonds. Mix. Continue working the dough on the counter. The dough will appear dry in the beginning. Keep working on it until you can get it together into a ball.
5. Divide the dough into six parts and roll them into long "baguettes".
6. Place three of them on the baking tray with baking paper leaving about 7 cm in between them.
7. Mix one egg in a bowl and wash the surface of the 'baguettes".
8. Bake at 180C in the preheated oven for about 2025 min until the "baguettes" are golden brown.
9. Pull them out, let them cool a bit, and slice "the baguettes" into smaller pieces.
10. Put them back into the oven for about 10 minutes. They will get dry and crunchy.
11. After they are completely cooled, you can store them in an airtight cookie jar (it's better to get one with a key).

*Ingredienti*:
Zucchero 450 g (per una versione meno dolce ho utilizzato 300 g di zucchero)
Uova 4 (temperatura ambiente) + 1 uovo per lavare la superficie dell'impasto
Lievito in polvere circa 8 g
Farina 600 g
Mandorle (meglio con la buccia) 500 g
Burro 100 g (temperatura ambiente)
Miele 50 gr
Vaniglia
Un pizzico di sale
Scorza di mezzo limone

Metodo:
1. In una ciotola capiente mescolare la farina con il lievito. Aggiungete le uova una alla volta mescolando con un cucchiaio di legno. Accendi il forno.
2. Aggiungi il burro ammorbidito, lo zucchero e la scorza di limone. Mescolare bene.
3. Aggiungi la vaniglia, un pizzico di sale e il miele. Mescolare bene.
4. Aggiungi le mandorle. Mescolare. Continuare a lavorare l'impasto sul bancone. L'impasto inizialmente apparirà asciutto. Continua a lavorarci finché non riesci a metterlo insieme in una palla.
5. Dividete l'impasto in sei parti e arrotolatele in lunghe "baguette".
6. Disponine tre sulla teglia con carta da forno lasciando circa 7 cm tra loro.
7. Mescolare un uovo in una ciotola e lavare la superficie delle "baguette".
8. Cuocere a 180°C nel forno preriscaldato per circa 2025 minuti finché le "baguette" saranno dorate.
9. Sfornatele, fatele raffreddare un po' e tagliate "le baguette" a pezzetti.
10. Rimetteteli in forno per circa 10 minuti. Diventeranno asciutti e croccanti.
11. Dopo che si saranno completamente raffreddati, potrete conservarli in un barattolo di biscotti a chiusura ermetica (è meglio prenderne uno con chiave).