Cantucci e Vin Santo
Cantucci, also known as biscotti di Prato, are traditional Italian almond biscuits originating from Tuscany. They are baked twice, making them crisp and perfect for dipping. Vin Santo, a sweet dessert wine, is the classic accompaniment.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 8
- Difficulty
- Medium
Allergen information: may contain eggs, En:Nuts, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 2 pcslarge egg
- 1 pcsegg yolk
- 7 gbaking powder
- 0.5 tspalmond extract
- 0.25 tspsalt
- 150 gwhole almond, untoasted, unblanched
serving suggestion
- 1 cupvin santo(optional)
Equipment
large bowl · wire rack · baking sheet · parchment paper · cutting board · whisk · serrated knife
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 3
In a separate bowl, lightly beat the large eggs, egg yolk, and almond extract.
About 1 min
- 4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
About 2 min
- 5
Add the whole almonds to the dough and knead gently until they are evenly distributed.
About 3 min
Cook’s note: The dough will be stiff, but avoid overworking it.
- 6
Divide the dough in half and shape each half into a log, approximately 25-30 cm (10-12 inches) long and 5 cm (2 inches) wide, on the prepared baking sheet.
About 3 min
Cook’s note: Leave space between the logs as they will spread slightly.
- 7
Bake the logs for 20-25 minutes, or until golden brown and firm to the touch.
About 25 min
- 8
Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
About 10 min
Cook’s note: Do not turn off the oven.
- 9
Carefully transfer the warm logs to a cutting board and, using a serrated knife, slice them diagonally into 1.5-2 cm (1/2 to 3/4 inch) thick biscuits.
About 3 min
Cook’s note: Slicing while still warm helps prevent crumbling.
- 10
Lay the sliced biscuits cut-side down back on the baking sheet.
About 1 min
- 11
Return the biscuits to the oven and bake for another 15-20 minutes, flipping halfway through, until they are golden brown and crisp.
About 20 min
Cook’s note: This second bake is crucial for achieving the characteristic crunch of biscotti.
- 12
Let the cantucci cool completely on a wire rack before serving.
Cook’s note: They will continue to crisp as they cool.
- 13
Serve with Vin Santo for a traditional Italian dessert experience.
Keep it good
Store cooled cantucci in an airtight container at room temperature.
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