Cantucci (Almond cookies)

To prepare the cantucci, start by placing the sugar 1 in a bowl, then add the egg with a pinch of salt. Stir with a spatula 2: there is no need to beat the mixture, just dissolve the sugar crystals well. Separately, in another bowl, place the flour and the baker's ammonia 3.

Mix and add the dry ingredients to the egg and sugar mixture 4. Mix and add the soft butter 5 as well. Knead with your hands 6

and add the almonds 7, the Marsala wine 8 and the grated rind of half an organic orange 9. Knead until all the ingredients are well blended, then form a small loaf and place it on the worktop.

Divide the loaf into two equal parts 10 and cut a long and rather narrow roll from each 9. Place the rolls well spaced out on a drip pan covered with baking paper (there is no need to flatten them, it will happen naturally while baking). Brush your rolls with beaten egg yolk 12 (if the yolk is too thick, you can dilute it with a little water).

Cook the rolls in a static oven preheated to 400°F (200°C) for 20 minutes 13, then take them out of the oven and let them cool for a few minutes. Then, with a knife with a serrated knife, cut the rolls slightly diagonally, creating about 1/2-inch (1.2 cm) thick cantucci (almond cookies) 14. Place them back on the baking tray covered with baking paper and toast them in a static oven preheated to 320°F (160°C) for 18 minutes 15. Take out your cantucci and let them cool  before tasting them...accompanied by a nice little glass of vin santo!