Sweet Cinnamon Cantucci

Cantucci are almond flavored sweets, which are made in the same tradition as biscotti. A loaf is made with the sweet, nut studded dough, and par-baked. The loaf is removed from the oven, allowed to cool for a few minutes, and then sliced. The finger-width slices are returned to the oven to be toasted. In Tuscany, the crunchy cookie is typically served with a sweet wine, for dunking.

Ingredients

1 cup unsalted butter, room temperature

1 cup packed brown sugar

2 Tablespoons sour cream

2 large eggs, room temperature

1/2 teaspoon almond extract

1 Tablespoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2-3/4 cups flour

2/3 cup blanched, slivered almonds

Preheat the oven to 350 degrees F.

In a small saucepan, toast the almond over medium heat, for about 3 minutes, or until lightly toasted. Remove from pan to a plate to cool.

Beat the butter and brown sugar until fluffy. Add sour cream, almond extract and eggs, mixing to combine. Sift the flour with the baking powder, baking soda, and salt then mix into the creamed butter mixture. Fold in the toasted almonds.

Form the dough into two loaves, approximately 2” X 14” x 1/2” high. Place the loaves on a greased baking sheet, 3 inches apart. Bake for 25 minutes. Remove from the oven and let rest 5 minutes. Remove to a cutting board. Slice the loaves 3/4” wide. Replace on baking sheet and bake an additional 10 minutes until toasted and slightly dried. Allow to cool and store in an airtight container. Makes about 40 cookies.