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1
Preheat your oven to 350F
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2
Using a dry skillet, over medium flame toast the almonds until they just begin to smell fragrant. Allow the almonds to cool and then using a food processor, pulse them into small pieces.
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3
In a large bowl combine the flour, sugar, baking powder and salt.
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4
In a second bowl, using a whisk , combine the eggs and Tuaca and whip together.
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5
Add the egg mix to the flour mix and using a flat wooden spoon work into a dough. This doesn't take long. Incorporate the chopped almonds into the dough. Have some bench flour available for your hands because this dough is sticky.
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6
Line a sheet pan with parchment or better still with a silicon Silpat baking sheet. Form the dough into two loaves about 1 1/4 inch thick and place them on the pan. Bake for 30 minutes or until golden on top*.
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7
Remove from the oven and lower the temperature to 300F.
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8
Using a pastry knife or sharp chef's knife slice the loaves on a diagonal across the width. Each diagonal slice should be about 1 inch. Arrange the slices back on the sheet pan with a cut side facing up. Bake for about another 20 minutes.
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9
Have your Tuaca ready for dipping.
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10
*Note to cook: keep in mind that your oven, no matter what it reads on the dial, may not be calibrated like mine.
