There's a reason I don't go into the wilderness alone, not anymore at least. I found myself walking along a disused web of trails deep in the cascadian backcountry in order to remove the marking ribbons my group used to mark our path, when I felt a sensation in my soul, like the snapping of a guitar string, or I fear it was instead the sign of a fishing line being severed, of accidently escaping the grasp of some unknown entity. Whatever it was, the effect was clear, it was like a haze suddenly lifted itself from my consciousness, an overwhelming feeling of being watched bore down on me, and a dense wall of fog surrounded my on a sides, maybe 20m out. These things weren't new, they'd been there for several minutes at the back of my mind, but for some reason I'd never really noticed it, nor paid it any mind; I was blinded to it, like a smell that slowly fades to one's senses. At that moment, there was only one possible course of action I could even fathom; it was almost purely on instinct, I sprinted with all my strength back to my group's basecamp, about 50m away through some dense trees, with the ethereal sense that this thing was tracking me. But, as I finally got back to the small tent city, the presence luckily went away. One of the weird parts is, even though I may not have been able to see my original position from the camp due to the foliage and the terrain, the fog would have been at about the midpoint between me and the camp, and thus visible, but when I looked back, there was nothing, it was completely clear, as if nothing happened. When I think back upon this event, I pray that I've moved far enough away, and that it can't find me.
-2 cups flour, sifted
-3/4 cup sugar
-1 tsp baking powder
-1 tbsp honey
-1 tsp orange zest
-1/2 tsp almond extract
-125 grams almonds
-flour, for dusting
1. Preheat oven to 180 degrees Celsius, and line a baking tray with greaseproof paper.
2. In a large bowl. combine the dry ingredients. Next add the eggs, honey, orange zest, and almond extract and mix all the ingredients together well. When the mixture is soft and crumbly, fold in the almonds.
3. Transfer the dough onto a floured surface and roll it into two logs 5 centimeters wide. Place the logs on the baking tray.
4. Bake for 30 minutes, until golden brown. Remove logs from oven and cool for about 10 minutes. Slice diagonally into slices.
5. Put the slices back on a freshly-lined tray and bake for 15 minutes until toasted.
6. Remove the cantucci from the oven and cool on a wire rack. Store in an airtight container.