Cantucci w/whole spelt

Give me a cantuccio and I'm in love.

Recipe adapted from Giallo Zafferano
time: 30 min preparation + 40 min baking + 20 min cooling
makes about 40 pieces

ingredients

• 250 g (1 2/3 cup) whole almonds, toasted and cooled (click here for directions)
• 4 medium eggs, room temperature
• 1 yolk
• 280 g (1 1/3 cup) sugar
• 100 g (7 Tablespoons) butter, melted and cooled
• 2 teaspoons vanilla extract
• 500 g (3 1/3 cups) regular flour OR
• 225 g (1 1/2 cups) regular flour and
• 240 g (2 cups) whole spelt flour

• 4 g (1 teaspoon) baking powder
• pinch of salt

1 small egg, lightly whisked, for finishing (optional)

instructions

1. Preheat oven to 190C/375F (fan forced). Line a baking sheet with parchment paper. 
2. In a medium bowl, sift together flour(s), baking powder and salt. 
3. In a bowl of a standing mixer with whisk attachment, beat eggs and yolk with sugar till pale and foamy. Add butter and vanilla, beat more to combine. Change attachment to paddle, add the flour mix and blend just till combine. Turn the mixer off. Using a wooden spatula, stir in almonds. 
4. Transfer the dough onto a rolling board covered lightly with extra flour. Divide the dough in two and form two loaves (35cm/14inch long and 10cm/4inch wide). Place the loaves onto the prepared baking sheet. Brush it with the egg. Bake 20-25 minutes. Remove from the heat, let them cool for 2-3 minutes. 
5. Meanwhile, prepare two baking sheets lined with parchment paper and lower temperature of the oven to 170C/340F. Transfer the loaves onto a cutting board. Using a bread knife, cut diagonally 1.5 cm (1/2 inch) slices. Arrange them on the baking sheets, one next to the other. 
6. Place both sheets in the oven and bake for about 15-20 minutes till lightly colored. Remove from the oven and then onto a cooling rack. Let them cool and enjoy with your next coffee. They can be stored in a cookie jar for a long time and make a nice gift.

notes

• I don't know what is it about these cookies that I like so much? crumbly texture, chunky almonds, subtle taste? the making? the dipping?
• if you want to make smaller cookies, make three loaves instead of two;
• the baking time will remain similar; it's better to over-bake than under-bake;
• the loaves (after first baking) should have some color and be cracked;
• during slicing, you should only see baked dough; 
• the second baking is only to dry the cookies and give them color; keep an eye on the oven;
• cookies should be hard and dry all the way through when ready (after cooling);
• not many things can equal to dipping a cantuccio in my coffee.