Ingredients
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2 eggs
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1 2/3 cups flour (plus extra for dusting)
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1 pinch salt
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1/2 cup sugar
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2 tbsp sugar
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1 tsp baking powder
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1 lemon, scrubbed
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3/4 cup almonds
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2 tbsp low-fat milk
Steps
1
Preheat the oven to 350° F.
2
Separate one egg and set the yolk aside. Put the egg white in a bowl and whisk lightly with the remaining whole egg. Sift the flour over the eggs.
3
Stir in the salt, sugar and baking powder.
4
Grate the lemon rind into the batter. Add the almonds. Knead until you get a smooth dough.
5
Lightly dust a work surface and your hands with flour. Shape the dough into two loaves approximately 1 ½ inches wide.
6
Place them on a lined baking tray with enough space in between (they will expand during baking).
7
Beat the egg yolk with the milk and brush over the dough. Bake for about 20 minutes, or until until golden.
8
Remove from the oven (leave the oven on) and cut the cookies while still warm into ½-inch diagonal slices.
9
Place the cookies on their sides on the baking sheet and bake for another 8 minutes, or until cut sides are golden brown and the edges have darkened. Let cool.
Comments
You can keep the cantuccini up to two weeks in an airtight container.