CANTUCCI DI PRATO
Steps:
- Preheat the oven to 350 degrees. Grease a large rimmed baking sheet with the oil. Combine the flour, 1 cup of the sugar, the baking powder and salt in the bowl of a stand mixer or handheld electric mixer. Add the almonds and beat on low speed to blend well, then add 2 whole eggs and the yolk of 1 egg and the extracts; increase the speed to medium and beat just until a sticky dough forms. Lightly flour a work surface. Turn the dough out onto it, patting it into a disk. Divide the disk into four equal sections. Lightly moisten your hands; use them to gently roll one section of the dough into an oval shape. Place it on the baking sheet, then shape it into a log that's about 1 1/2 inches wide by 9 inches long. Repeat with the remaining three sections of dough; the shaped logs should be spaced at least 2 inches apart. Press them gently to make sure their tops are all even. Lightly beat the remaining egg white; brush it on the tops of the logs, then sprinkle them evenly with the remaining 2 tablespoons of sugar. Bake for 20 to 25 minutes or until the logs are lightly browned and just set; there will be cracks on the surface. Use a thin spatula to gently release the bottom of each log from the baking sheet. Transfer the baking sheet to a wire cooling rack; let the logs rest for 5 minutes, then place them directly on the rack to cool for 20 minutes. Reduce the oven temperature to 300 degrees. Working with one cooled log at a time, use a serrated knife to cut it on the diagonal into about 10 equal slices; lay the slices flat on the baking sheet, with a cut side facing up. Repeat with the remaining logs. Bake for 10 minutes, then turn each slice over; bake for 10 minutes or until the slices are totally crisp. Transfer the slices to the rack to cool completely before serving or storing. NOTE: Toast the nuts on a rimmed baking sheet in a preheated 350-degree oven for 7 to 10 minutes or until just fragrant. Cool completely before
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