1. In a mixer with a whisk attachment, beat the eggs, egg yolk, and sugar until the mixture doubles in size.
2. Gently fold in the baking powder, almonds, rice flour, ground almonds, orange zest, lemon zest, and the scraped seeds from the vanilla bean using a spatula.
3. Transfer the dough into a piping bag.
4. Pipe lines of dough onto a baking tray and bake at 190°C for 15 minutes.
5. Remove from the oven and cut the baked lines into Cantucci with a knife.
6. Return the Cantucci to the oven and bake at 150°C for 5–6 minutes.
7. Allow to cool, then serve and enjoy!

Zabaione for Cantucci

Servings: 1 per person, Ingredients (per serving)

1. Place the egg yolk in a large metal bowl.
2. Pour the sugar and Marsala wine over the yolk.
3. Whisk the mixture for 10 seconds to combine.
4. Set the bowl on a pot of boiling water, ensuring it rests stably (choose a pan with a slightly smaller diameter than the bowl so that only steam contacts the bottom).
5. Cook the mixture using the steam (bagno maria technique), stirring constantly until it becomes airy and doubles in volume.
6. Remove the bowl from the heat and let the zabaione cool.
7. Serve with whipped cream and a dusting of cocoa to taste.