Cantucci - Biscotti

· 4 cups of Flour (Extra if needed)
· 1 teaspoon of Orange zest
· 1 teaspoon of Honey
· 2 cups of Almonds 
· 2 ¼ cup of  Sugar
· 1/2 cup of butter, melted
· 6 eggs (4 eggs and one yolk for the 
dough and an egg to brush the cookies)
· 1 tea spoon baking soda or 2 tea spoon baking power
· 1 pinch of fine salt

Preheat the oven to 190˚C/375˚F;

2. Place the almonds on a baking sheet and toast them for a few minutes;

3. Sift the flour and baking powder or baking soda 
ogether and set aside;

4. In a large bowl mix the four whole eggs, egg yolk, salt, orange zest, honey and sugar (whisk until mixture is puffed and fluffy);

5. Add melted butter, mix well, then pour the flour sifted with baking powder and mix everything well. Add almonds.

6. Transfer the dough onto a floured surface and knead it with your hands until you have ball. Divide it into two or three parts of equal size, depending on the desired size of the corners. Get two or three long loaves about 30 centimeters and transfer to a cookie sheet lined with wax paper.

7. Brush the dough with slightly beaten egg and bake 20 minutes.

8. Remove from the oven and cool.

9. Slice to get cookies of about 1-1.5 cm. Place them back on the cookie sheet and bake at 170˚C/350˚F 10-15 minutes.

10. Let them cool before serving. They can be stored several months in a tin box.