Cantucci e Vin Santo
Tuscany's traditional dessert ritual — cantucci (also called biscotti di Prato), twice-baked almond biscuits, served with Vin Santo (Tuscan holy wine) for dipping. The cantucci are hard and dry until dipped in the golden, sweet, ambered Vin Santo. The combination is the Tuscan answer to dunking a biscuit in tea.
- Total
- 35 min
- Serves
- 8
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Beat eggs with sugar until pale. Add vanilla and orange zest.
About 4 min
Mix in flour, baking powder and salt until a dough forms. Knead in the whole almonds.
About 9 min
Shape into 2 flat logs on a lined baking sheet (about 5cm wide, 2cm high). Brush with beaten egg.
About 9 min
First bake at 170°C for 25–30 minutes until golden and firm. Cool 10 minutes.
About 9 min
Slice diagonally into 1.5cm slices. Return to the oven cut side up at 150°C for 15 minutes until completely dry and crisp. Cool completely. Serve alongside glasses of Vin Santo for dipping.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 8 g
- Carbs
- 44 g
- Fat
- 10 g
- Fibre
- 3 g
- Sugar
- 26 g
- Sodium
- 120 mg
Contains: gluten, eggs, nuts
You might also cook
All Italian recipes
Recipe by Boon Tools.