Tuscan Dawn Cantucci with Vin Santo Glaze

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Whisk together the flour, granulated sugar, baking powder, salt, and citrus zests in a large bowl until evenly combined and fragrant.

In a separate bowl, beat the eggs with vanilla and almond extracts. Pour the wet ingredients into the dry and stir with a wooden spoon or spatula until a sticky, thick dough forms.

Fold in the whole almonds and dried cranberries if using, distributing them evenly throughout the dough.

Divide the dough in half. With lightly floured hands, shape each portion into a flat log about 12 inches long and 3 inches wide on the prepared baking sheet, leaving several inches between them. The logs should be about 3/4 inch tall and slightly domed.

Bake for 25-28 minutes until the logs are golden and firm to the touch. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 300F.

Using a sharp serrated knife, cut each log on a slight diagonal into 3/4-inch thick slices. Lay the slices cut-side down on the baking sheet.

Bake the sliced cantucci for 10-12 minutes, then flip each cookie and bake for another 10-12 minutes until dry and golden on both sides. Transfer to a wire rack set over parchment paper and cool completely.

Prepare the Vin Santo glaze by whisking together the powdered sugar, Vin Santo, orange juice, and melted butter until smooth and pourable. It should be the consistency of thick cream.

Drizzle the glaze over the cooled cantucci in a zigzag pattern using a fork or spoon, or dip the top of each cookie into the glaze. Let the glaze set for 15-20 minutes before serving.