Italian biscotti for dunking!
Cantucci means “corner” in Italian.  Italians traditionally dipped the heal, of a loaf of bread or biscotti in Vin Santo, a sweeter wine served before or after dinner. Great dipped in any wine, espresso or café. 
 
2 ½ cups all-purpose flour
¾ cup sugar
1 tsp. baking powder
1 Tbsp. honey
Zest and juice from one orange or lemon
½ tsp. almond extract or 1 tsp. amaretto 
2 eggs
¾ cup raw unpeeled almonds
 
Preheat oven to 350 degrees.
In a large bowl, combine all the ingredients except the almonds. The mixture will be very dry and crumbly. Add almonds and mix with wet hands to gather dough together. 
Transfer the dough on a lightly floured surface and form into 2 logs, approximately 12” long.
Place logs on baking sheet lined with parchment paper or silicone mat.
Bake 20-25 minutes.
Remove from oven and cool for about 15 minutes before slicing.
Place logs on cutting board and with a sharp knife, cut diagonally into ¼- ½ inch slices.
Place cut biscotti back on baking sheet and bake for 10-12 minutes.
Remove from oven and cool. 
 
Store in an airtight container for up to 4 weeks.