Almonds: 200 g, shelled
Oranges: 1 each, untreated
Orange zest: grated
All purpose flour: 400 g
Salt: 1 pinch
Baking powder: 1 packet
Vanilla extract: 1 packet
Sugar: 250 g
Eggs: 4 each
Egg yolks: For gazing
Try these delicious Tuscan biscuits, ideal to eat after a Tuscan dinner and dip in Vin Santo.
Toast the almonds without adding any fat and chop roughly.
In a bowl mix the flour with the salt, baking powder, vanilla sugar and sugar.
Add the eggs, orange rind and 1 -2 tbsp orange juice and knead to a smooth dough.
Mix in the almonds. Shape into 2 rolls approximately 6 cm in diameter, place on a greased baking tray, flatten slightly and brush with egg yolk.
Bake in a hot oven (180°) for about 15 minutes, until lightly browned.
Take out, brush with the rest of the orange juice and cut into approximately 1 cm slices.
Lay the slices on the baking tray and bake for a further 10-15 minutes, until crisp. Turn once.
