Cantucci Con Vin Santo
Cantucci, also known as Biscotti di Prato, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Ingredients - Serves 6
- Vin santo - For serving
- Vanilla extract - 1 teaspoon
- Eggs - 2 large
- Almonds - 1 cup, lightly toasted
- Salt - 1/4 teaspoon
- Baking powder - 1 teaspoon
- Sugar - 1 cup
- All-purpose flour - 2 cups
Let's Get Started
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the almonds.
- In a separate bowl, beat the eggs and vanilla together. Gradually add the egg mixture to the flour mixture, stirring until a dough forms.
- On a lightly floured surface, divide the dough in half. Roll each half into a log about 12 inches (30 cm) long. Place the logs on the prepared baking sheet, spacing them well apart.
- Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- Using a sharp knife, cut the logs diagonally into 1/2-inch (1 cm) slices. Arrange the slices cut-side down on the baking sheet.
- Return to the oven and bake for 10-15 minutes, or until the cantucci are golden and crisp. Remove from the oven and let cool completely.
- Serve the cantucci with Vin Santo for dipping.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 5g
- Sodium: 100mg
- Sugar: 15g
