Simply delicious almond cookies from Prato, Tuscany. The original recipe without butter or oil, baked twice to reach the right crispiness!
In a wooden pastry board mix the flour, the sugar, the cream of tartar and the soda. Add two of the eggs and keep mixing with your hand.
Add the almonds gradually. And pinch of salt.Keep mixing the dough till forming a compact pastry.
Shape the dough into 4 logs, 30 cm long 2/4 cm wide and place them in a baking tray with greaseproof paper. Brush each log with the egg left. Bake for about 30 minutes until golden brown. Put in the preheated oven at 165 degrees.
Place each log in a cutting board, let them cool down for a few minutes and cut diagonally with a sharp knife. Put them back in the oven for another 10 minutes. Once they cooled down you can keep them in a glass jar.
You can season the pastry with orange flavour.