Cantucci

Cantucci di Prato (Tuscan Almond Biscotti)

Twice-baked almond biscuits from Prato, traditionally served at the end of a Tuscan meal with a small glass of Vin Santo for dipping.

Prep

20 min

Cook

45 min

Total

65 min

Serves

About 30 biscotti

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz / 2⅓ cups) all-purpose flour (00 or plain)
• •200 g (7 oz / 1 cup) caster sugar
• •2 whole large eggs, plus 1 yolk for the dough
• •1 whole extra egg yolk, for brushing
• •100 ml (3½ fl oz / scant ½ cup) Vin Santo, sweet Tuscan dessert wine; substitute with Marsala or another sweet dessert wine if unavailable
• •1 tsp baking powder
• •1 pinch fine salt
• •1 whole lemon zest, from 1 unwaxed lemon, finely grated
• •200 g (7 oz / 1½ cups) whole blanched almonds, skin-on almonds are more traditional; do not chop

Steps

1. 1 Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest.
3. 3 Make a well in the center and add the 2 whole eggs, 1 extra yolk and the Vin Santo. Mix with a wooden spoon until a soft, slightly sticky dough forms.
4. 4 Turn the dough out onto a lightly floured surface and knead in the whole almonds just until evenly distributed. Do not overwork.
5. 5 Divide the dough into 2 equal portions and shape each into a log about 25 cm long and 7 cm wide (10 in × 3 in), keeping the hands lightly floured.
6. 6 Place the logs on the prepared baking sheet, spaced well apart. Brush the tops with a little beaten egg yolk.
7. 7 Bake on the middle rack for 25–30 minutes, until the logs are pale golden and firm to the touch (internal temperature about 95°C / 200°F).
8. 8 Remove from the oven and let rest for 5 minutes. Using a sharp, serrated knife, cut each log on the diagonal into slices about 1–1.5 cm thick (just under ½ inch).
9. 9 Lay the slices flat on the baking sheet and return to the oven for 10–12 minutes, turning once halfway through, until dry and lightly golden on both sides.
10. 10 Cool completely on a wire rack. Store in an airtight tin for up to 3 weeks. Serve with a small glass of Vin Santo for dunking.