Cantucci (Italian Almond Cookies)

Cantucci are crunchy almond cookies from Tuscany. They are flavored with toasted almonds, lemon zest and twice-baked, giving them their dry, crunchy texture. They keep well, are great for gifting, and are best served with a cup of coffee for dunking.

Like many Italian things, these crunchy almond cookies are simple and irresistible – the perfect coffee companion. I learned while researching that Italians like to dunk theirs in a sweet dessert wine, but I prefer a few with coffee or hot chocolate. The dry, crunchy texture makes them great for gifting because they last for weeks stored in an airtight container.

• 1 1/2 cups whole almonds
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 1/2 cups all-purpose flour 
• 4 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest