These traditional Tuscan almond biscuits are twice-cooked and fill the house with a wonderful smell while baking. They are usually served with and dipped into a small glass of Vin Santo - a sweet dessert wine.

• Preheat the oven to 200°c (regular oven) and line an oven tray with baking  parchment.
• In a bowl, mix the egg and the egg yolk (keep 2 tbsp of the egg mixture to one side to brush at the end) add the sugar, orange zest, marsala and a pinch of salt. Mix well but there is no need to beat. 
• Add the flour and baking powder and mix again. Then add the butter and, with your hands, mix the dough until it is smooth and fully blended.
• Work in the almonds, mix well and transfer to a working surface. Divide the mixture into two. Roll each piece into a cylinder shape. Place both on the oven tray and brush the top with the reserved egg. 
• Bake in the centre of the oven for about 20 minutes until golden.
• Remove from the oven, leave to cool down for 5 minutes, transfer to a chopping board and while still warm, cut approximately 2cm slices at an angle with a sharp serrated knife (such as a bread knife), sawing the surface lightly to just pierce through, then chopping through cleanly once, rather than sawing through the biscuits. Handle them carefully as they are fragile before their second bake.
• Lay the slices flat onto the baking sheet and return to the oven for about 15 minutes at 180°c to dry out the biscuits. 
• Cool before storing in an airtight container, where they will keep for a couple of weeks.