Cantuccini, or biscotti, are delicious Italian cookies with almond as a basic flavor and I absolutely love them! During an extensive brunch, where coffee, cappuccino and espresso are generously served, I always make sure that we have something tasty with the coffee. Not quite a brunch recipe on this Sunday, but definitely worth making once (and super easy!). And since I make the cantuccini's myself, I really don't buy cantuccini's in the store anymore. They are so much more flavorful! We bet your brunch guests will be enthusiastic about this homemade cookie with their coffee?

What do you need?

- 2 eggs

- 200g flour

- 2 tsp baking powder

- 1 lemon

- 45g freeze-dried fruit mix

- 100g almonds (unroasted)

- 1 tbsp milk (I used almond milk, but anything works)

- 50g granulated sugar

- 100g caster sugar

- a pinch of salt

1. Preheat the oven to 180 degrees.

2. Beat 1 whole egg + the egg white of the 2nd egg in a bowl. Keep the yolk of the 2nd egg aside.

3. Add the flour, baking powder, granulated sugar, caster sugar and salt to the bowl.

4. Grate the lemon and cut the lemon in half. Cut the unroasted almonds into small pieces (I used a slicer). Add the lemon zest, the juice of half a lemon, the freeze-dried fruit mix and the almonds to the other ingredients. And knead everything into dough.

5. In a separate bowl, mix the remaining egg yolk and milk.

6. Divide the dough in half and roll two (or more) bars approximately 30cm long and 3cm wide. Place both bars on the baking paper and grease the top with the egg yolk and milk mixture. Bake the bars in the oven for about 20 minutes until golden brown. Then remove them from the oven and immediately cut them diagonally into slices of about 1 to 2 cm thick and place the cookies on their sides. Reduce the oven temperature to 130 degrees and bake them for about 10 more minutes.

7. And now comes the hard part: let them cool down! Although I often steal one as soon as they come out of the oven.

Enjoy girls! Love, Jessie