Cantucci with Vin Santo · Cantucci di Prato
Tuscany · dolce · serves 24 · 90 min total · easy
Twice-baked almond biscuits from Prato — the second bake makes them stone-hard. They soften beautifully in Vin Santo.
Ingredients
- 500 g '00' flour
- 300 g sugar
- 3 eggs eggs
- 1 yolk egg yolks (for glaze)
- 250 g whole almonds, skin-on
- 50 g butter, melted
- 1 tsp baking powder
- 1 lemon lemon zest
- 1 bottle Vin Santo for serving
Method
- Whisk flour, baking powder, sugar, zest in a bowl. Make a well.
- Add eggs and melted butter. Mix to a soft dough.
- Fold in whole almonds.
- Divide into 3 logs (4 cm wide, 30 cm long) on a parchment-lined tray. Brush with egg yolk.
- Bake at 180°C (355°F) for 25 minutes until pale gold.
- Cool 10 minutes. Slice on a diagonal, 1.5 cm thick.
- Lay slices on their side, bake again at 160°C for 12 minutes to dry into crisp biscotti.
- Cool fully. Serve with Vin Santo for dipping — that's the whole point.