Gluten-Free Cantucci

Whisk 2 eggs with 130 g of sugar until light in color and slightly fluffy. Add 50 g of Amaretto and 1 tsp of vanilla extract, and mix well.

In a separate bowl, combine 240 g of gluten-free flour blend, 60 g of rice flour, 1 tsp of baking powder and ½ tsp of salt. Add the dry ingredients to the egg mixture, then fold in 120 g of almonds.

Divide the dough into two parts and shape each into a long log. Lightly dust with rice flour so it doesn't stick to your hands and the work surface, then place on a baking sheet lined with parchment paper.

Bake in a preheated oven at 170°C (350°F) for 25–30 minutes, until lightly golden.

Let the logs cool for 10 minutes, then slice them into 1–1.5 cm (½ in) thick pieces. Arrange the slices cut side up and return to the oven for another 10–15 minutes.