Almond Cantuccini

1

In a medium bowl, combine all the ingredients except for the almonds and mix until smooth

Add the almonds and mix well

Transfer to a floured surface, knead the dough as needed

If too sticky, shape into a disk, cover with plastic wrap, and refrigerate for 1 hour

2

Preheat the oven to medium temperature

Divide the dough into three equal parts and shape each part into 2.5 cm diameter rolls, about 20 cm long

If the dough sticks to your hands, dust with flour

3

Line a baking sheet with parchment paper

Arrange the rolls on the prepared baking sheet, brush with egg white, and bake for 30 minutes or until golden brown

Remove from oven and let cool slightly

With a serrated knife,

cut the rolls into 1.5 cm thick slices

Let cool completely or until firm and store in an airtight container for up to two weeks.