Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
1 cup whole unblanched almonds
1 ¾ cups cake flour
1 cup unbleached  all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
4 eggs
¾ cup sugar
2 teaspoon vanilla extract
1 tablespoon grated orange zest

















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Preparation:
Preheat an oven to 325°F. Spread almonds on a baking sheet and bake until golden (12 - 15 min). Transfer to a surface to cool completely. Line the baking sheet with parchment paper. In a large bowl, combine the flours, salt, baking powder, baking soda and the cooled almonds. Mix well.
In another bowl, beat eggs and sugar until light. Add the vanilla and orange zest and mix. Stir the egg mixture into the dry ingredients, stirring just until blended. Do not over-mix. The dough will be sticky. Moisten your fingers with water and transfer the dough to the prepared baking sheet, forming a log about 3 inches wide. Bake at 325°F. until a toothpick inserted into the center comes out clean, about 30 min. Cool the log on a wire rack. Reduce oven to 275°F. Replace the parchment paper on the baking sheet. Cut the log diagonally into ½ -inch-thick slices. Place slices on the lined baking pan, and bake until the cookies are a pale golden brown, about 20 minutes. Cool on a wire rack.Serve with Vin Santo or a good Dessert Wine

Makes 6 servings