Dessert

Cantucci e Vin Santo

Name: Cantucci e Vin Santo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 200 g granulated sugar; 2 pcs large egg; 1 pcs egg yolk; 7 g baking powder; 0.5 tsp almond extract; 0.25 tsp salt; 150 g whole almond untoasted, unblanched; 1 cup vin santo (optional)

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

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

Storage

Store cooled cantucci in an airtight container at room temperature.