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Once fully cooled, the cantucci can be stored in an airtight container for up to 1 week.
3 cups all-purpose flour
1 cup granulated sugar, plus more for sprinkling
1 cup whole almonds
2 teaspoons baking powder
2 teaspoons anise seeds
Finely grated zest of 1 lemon
1/4 teaspoon salt
3 large eggs
2 large egg yolks
2 teaspoons vin santo or other sweet wine
1 large egg white, beaten
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