Biscotti friabili e profumati alle mandorle-Crumbly, fragrant almond cookies

These cookies are so easy to make, crumbly, and fragrant—they’re perfect for a variety of occasions, whether for breakfast, an afternoon snack, or even just a quick bite.
Ingredients:

– 200g(7,05 oz)flour
– 50g(1,76 oz) peeled almonds
– 140g(4,93 oz) softened butter
– 50g(1,76 oz) powdered sugar
– 3 teaspoons rum
– ½ teaspoon ground cinnamon
– A pinch of salt
Use powdered sugar to dust them once baked.

If you like, you can also use almond flour instead of whole almonds, but the result will be a little different.
First, finely grind the almonds in a food processor, then add the flour and spread the mixture on a baking sheet lined with parchment paper. Bake at 130°C(266°F) for about 30 minutes, until the mixture is slightly dry and golden brown. Let it cool, then add all the ingredients to a bowl and mix.

At this point, shape the dough into a log, cover it with plastic wrap, and let it rest for 30 minutes at room temperature. Roll out the dough to a thickness of about 1.5cm (0,59 inch)(keep in mind that the thinner the dough, the more crumbly the cookies will be). Cut out the cookies from the dough using a cookie cutter, then place them on a baking sheet lined with parchment paper and bake for about 20 minutes at 160°C(320°F). Once removed from the oven, let them cool slightly, then dust them with powdered sugar (I personally always use vanilla-flavored powdered sugar). They’re sure to be a huge hit!

Buon Appetito!!