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Crunchy twice-baked almond biscuits from Prato are meant for dunking in Vin Santo. These iconic mediterranean cookies are a family tradition at every Tuscan table.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread almonds evenly and toast for 7–8 minutes until fragrant; set aside to cool.
In a large bowl, whisk flour, baking powder, and salt, ensuring even distribution of leavening.
Beat eggs with sugar, vanilla extract, and lemon zest until pale and slightly thick, then fold in the dry mixture gently to maintain structure.
Stir in cooled toasted almonds, then transfer dough onto the prepared sheet. With lightly floured hands, shape into a 12-inch-long, 2-inch-wide log, about 3/4 inch thick.
Bake for 25–30 minutes, or until light golden and just firm to the touch. Remove and lower the oven to 300°F (150°C); let rest for 10 minutes.
Using a sharp serrated knife, slice the log on the diagonal into 1/2-inch pieces. Lay slices cut side up and bake an additional 15–18 minutes, flipping once, until dry and crisp throughout.
