Cookies of Prato

Shell the almonds without peeling them and toast them lightly until they release a delicate aroma and are lightly golden. Let them cool completely before adding them to the dough: the residual heat could soften the dough and make the loaves less uniform in shape.

Pour the flour onto your work surface and make a well, leaving enough room in the center to accommodate the liquid ingredients and sugar. Sprinkle the yeast over the flour to facilitate its incorporation during kneading.

Place the three eggs, two yolks, the sugar, the melted butter, now lukewarm, the Vin Santo and a pinch of salt. Begin incorporating the flour from the edges, working until you obtain a smooth, soft dough with no dry spots.

Add the toasted, cold almonds to the mixture and mix until evenly distributed. Make sure each portion contains an even amount of nuts and that the mixture maintains a firm consistency, easy to shape without dripping.

Divide the dough and shape it into loaves about five centimeters long and one and a half centimeters high. Place the shapes on a baking pan buttered and floured, or covered with parchment paper, keeping a small space between each one to allow for even cooking.

Beat the remaining egg yolk and brush it over the surface of the loaves, spreading it in a thin, even layer. The coating should be uniform, without any lumps, to promote even browning during baking.

Bake at 200°C (392°F) for about thirty minutes. Remove the rolls when they are well-risen and golden brown on top, with a firm enough structure to be transferred and cut without deforming.

Let the loaves rest for the time necessary to make them manageable, then cut them diagonally into cookies Cut the slices roughly one centimeter thick. Cut firmly, maintaining even pressure to obtain clean slices and limit crumbling.

Put the cookies Bake in the oven for a few minutes, until completely dry and crispy. Remove them when they're drier and crispier, with a uniform golden brown color; let them cool before storing them in a tin.