Cantucci E 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
- Whole almonds - 1 cup
- Almond extract - 1/2 teaspoon
- Eggs - 2
- Unsalted butter - 1/4 cup, melted
- 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.
- In a separate bowl, whisk together the melted butter, eggs, and almond extract. Gradually add this mixture to the flour mixture, stirring until combined.
- Fold in the almonds.
- Divide the dough in half. On a lightly floured surface, shape each half into a 12-inch long log. Place the logs on the prepared baking sheet, spacing them well apart.
- Bake for 25-30 minutes, or until the logs are lightly browned and firm to the touch.
- Remove the logs from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
- Cut each log diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
- Bake for 10-15 minutes, or until the biscotti are crisp and golden. Let cool on the baking sheet.
- 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
