The corners are resurfacing back memories of evenings spent with a dunk and chat, chat and dunk, maybe in vin santo, so there is conversation more relaxed and let yourself go into the confidences that warm the soul.
The nooks quick to prepare, maintain and fragrant crisp for several days in sealed tins. Also excellent for breakfast!
Ingredients for about 50 cookies (depending on size):
250 g flour
150 g sugar
1 pinch of salt
2 eggs
grated zest of 1 lemon
1 teaspoon baking powder
250 g whole unpeeled almonds
liqueur to taste like sweet wine (if desired)
Preparation:
Toast the almonds in the oven, place in a bowl the flour, sugar, eggs, salt, grated rind of lemon liqueur to taste (if desired), the baking powder and stir until everything is smooth.
Add the almonds and make a roll diameter of 4 cm, a little 'crushed with the help of the flour.
Arrange them, not too close, with a pan lined with parchment paper.
Bake for 25 minutes in the middle part of the oven to 180 °.
When cooked, cut the rolls still warm, slightly askew, in slices of 1.5 cm. about.
Arrange the cantucci, from the cut side, on the plate of the oven and cook them keeping to the temperature remaining unchanged for another 5 minutes per side.
The corners have to take a nice golden brown, let cool and serve, ready to be dunked in vin santo!
Also excellent for breakfast and snacks to be dipped in coffee 
