Cantucci (Tuscan Almond Cookies) Recipe

Cantucci, also known as biscotti di Prato, are perhaps the best known of Italian cookies. Made from a simple dough of flour, sugar and egg, into which whole almonds are folded, they are baked twice: once in cylindrical ‘logs’ to cook on the outside, then cut into sliced and baked again to cook on the inside and dry out. (The most common Italian word for cookie is indeed biscotto which means twice These cookies are rather hard and dry, but that’s the way they actually should be. Cantucci are classically served as a dessert, paired with the Tuscan dessert wine called vin santo for dunking. The cantucci readily soak up the wine, softening them. The flavor combination is Makes about 24 250g (8 oz) all…