Time: 1 ora e 20 minuti + tempo di riposo
Difficulty: media

Ingredients for 35-40 biscuits:

125 g of almonds (shelled but with skin)
500 g of gluten-free flour mix
250 g of granulated sugar
100 g of eggs
30 g of egg yolks
the grated orange peel of 1/2 untreated orange
1 tablespoon of orange juice
30 g of peeled pine nuts
8 g of baking powder allowed for desserts
1 egg to brush
fine salt

Method
Mix the gluten-free flour in a bowl with the sugar, add the eggs and the egg yolks and knead vigorously. Then add the rind and the orange juice, mix, then add the almonds, pine nuts, a pinch of salt and baking powder and work until you get a homogeneous mixture.
Line the oven tray with a sheet of baking paper.
Form a ball with the dough, then divide it into long loaves like the drip pan and place them in the baking pan (no more than 3 loaves of dripping pan); brush them with the remaining beaten egg and cook in the hot oven at 175 ° C for about 35 minutes.
At the end, take out the cantuccini and let them cool for 5 minutes, then cut them with an oblique knife, to obtain 1-2 cm wide biscuits. Place them again in the pan and bake in the hot oven at 120 ° C for about 20 minutes, until they are crispy. Remove from the oven and serve.