(Makes about 40)



1 ½ sticks of butter melted

3 eggs beaten

2 cups of sugar

Zest of one lemon 

4 cups of flour

1 ½  tsp. Baking powder

Pinch of salt

3 Tbsp. Of vanilla extract 

1 ½  cups sliced almonds 

1 eggs yolk 

In a bowl, sift together the flour, baking powder and salt.

In a separate bowl combine the eggs and the sugar. Add the zest of a lemon. Beat this well and then mix in the vanilla extract and butter. Using a spatula, slowly add the flour to the egg mixture to form a dough and add the sliced almonds. Sprinkle your counter with flour.  Move the dough to it.  Knead the almonds into the dough.  Cut the dough in half and form into two logs about 2 inches wide. Wrap in plastic wrap and put in the refrigerator for 1 hour. 

Preheat the oven to 375° and butter two large parchment lined baking sheets. Then put the logs on the sheet and brush each log with the beaten egg yolk. Bake for about 20 minutes until the log becomes golden brown. Then let the logs rest for 10 minutes. Slice the cookies about 1 inch thick. Then put them back on the cooking sheet for another 10- 15  minutes or until they’re cooked through. I like my cantucci soft, so I take them out in 10 minutes.  If you like them harder, leave them in longer. Store in an airtight container for up to a few weeks.

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