Cantucci

Pour the eggs and sugar into a bowl and mix with a spatula, without whipping. the mixtureMix until you obtain a smooth, glossy mixture with evenly distributed sugar. Room temperature eggs make it easier to combine the ingredients.

Sift the flour with thebaker's ammonia and gradually join the mixture dry ingredients with sugared eggs. Mix until there are no lumps and you get a uniform mass. Mix briefly, because an overly developed dough would make the cookies more tenacious.

Add the almonds and distribute them throughout the mixture with short movements. Pour the Marsala in a thin stream and mix until the mixture is compact. The dough should be rustic and firm, not perfectly smooth; work it with your hands only as long as necessary.

Transfer the dough to a lightly floured surface and divide it into portions. Shape it into regular rolls approximately 4 cm (1.57 in) wide and place them on a baking pan Lined, well-spaced. The surface should be firm, without deep cracks, to promote even cooking.

Bake the loaves in conventional oven Preheat oven and cook them until lightly browned on the surface. They should be firm on the outside but still soft enough in the center to be sliced ​​without crumbling. The initial cooking process prepares the structure for the subsequent drying process.

Remove the rolls from the oven and let them cool for a few minutes. Cut them diagonally with a serrated knife, obtaining slices approximately 1-1.5 cm (0.59 in) thick. Arrange the slices on the baking pan with the cut side facing up, leaving space between the cookies.

Put the slices back in conventional oven Bake at 180°C (356°F) for 12-15 minutes, turning them halfway through if necessary. Remove them from the oven when they are golden brown and dry in the center, then transfer them to a wire rack. Let them cool completely: the texture will become crispier and more crumbly.