preparation

Servings: 13

Preparation time: 18 minutes

Cooking time: 40 minutes

Cooling time: 10 minutes

1. Set a rack in the middle of the oven and preheat to 350º F.
2. In a bowl, combine the flour, sugar, baking powder, and cinnamon, and stir well to mix. Stir in the almonds.
3. In another bowl, whisk the eggs, egg whites, and vanilla extract. Add to the dry ingredients, and stir until a stiff dough is formed.
4. Scrape the dough onto a lightly floured surface and divide in half. Roll each half into a cylinder just a bit shorter than the baking sheet. Place the dough onto the baking sheet covered with parchment paper. Press down gently with the palm of your hand to flatten the logs.
5. Bake for 25-30 minutes until dough logs feel firm to the touch. Place on a rack and let cool for about 10 minutes.
6. Once the logs have cooled, slice each log diagonally into pieces about 1/3-inch thick. Arrange the cantuccini cookies on prepared pan used in Step 4, cut-side down. Bake the cookies for about 15 minutes until well toasted. Cool completely.