📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with these iconic twice-baked almond biscuits, traditionally known as Cantucci di Prato. These golden, crunchy gems are characterized by their toasted nuttiness and a hint of citrus, making them the ultimate companion for a glass of amber-hued Vin Santo. This recipe honors the centuries-old Italian tradition of 'dunking,' where the hard biscuit softens just enough in the sweet dessert wine to release a symphony of honey and almond flavors.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (preferably Italian Type 00) (sifted)
- 250 grams Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Fine sea salt
Wet Aromatics
- 3 pieces Large eggs (at room temperature)
- 2 pieces Egg yolks (plus one extra for the wash)
- 50 grams Unsalted butter (melted and cooled)
- 1 tablespoon Millefiori or Acacia honey (adds floral depth and moisture)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 tablespoon Fresh orange zest (from about one large organic orange)
- 1 tablespoon Vin Santo wine (to be added directly into the dough)
The Texture and Finish
- 250 grams Whole unpeeled almonds (raw and high quality)
- 1 tablespoon Whole milk (for the egg wash)
- 1 bottle Vin Santo del Chianti (for serving alongside the finished biscuits)
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F). Spread the whole almonds on a baking sheet and toast them for 5-7 minutes until they are fragrant. Let them cool completely before adding to the dough.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 3 whole eggs, 2 egg yolks, granulated sugar, and honey until the mixture is pale and slightly frothy.
-
3
Slowly pour in the melted and cooled butter, vanilla bean paste, orange zest, and 1 tablespoon of Vin Santo. Mix until well combined.
-
4
In a separate bowl, whisk the sifted flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a sticky dough begins to form.
-
5
Fold in the toasted whole almonds by hand, ensuring they are evenly distributed throughout the dough. The dough will be quite tacky; this is normal.
-
6
Turn the dough onto a lightly floured surface. Divide the dough into 3 or 4 equal portions. Roll each portion into a long log, about 2 inches wide and 12 inches long.
-
7
Place the logs onto a baking sheet lined with parchment paper, leaving at least 3 inches of space between them as they will spread during baking.
-
8
In a small bowl, whisk the remaining egg yolk with a tablespoon of milk. Brush this wash generously over the top and sides of each log for a golden, shiny finish.
-
9
Bake for 20-25 minutes at 180°C (350°F) until the logs are firm to the touch and golden brown. Remove from the oven and reduce the oven temperature to 160°C (320°F).
-
10
Allow the logs to cool for exactly 5-10 minutes. If they are too hot, they will crumble; if they are too cold, they will be too hard to slice cleanly.
-
11
Using a sharp serrated knife, cut the logs diagonally into slices about 1.5 cm (1/2 inch) thick. Use a swift sawing motion to cut through the almonds without breaking the biscuit.
-
12
Place the slices back onto the baking sheet, cut-side down. Bake for a second time for 10-15 minutes, flipping them halfway through, until they are dry and crisp.
-
13
Transfer the cantucci to a wire rack to cool completely. They will continue to harden as they cool, achieving their signature crunch.
💡 Chef's Tips
Always toast your almonds beforehand; it significantly enhances the depth of flavor. If the dough is too sticky to handle, lightly dampen your hands with water or flour them before shaping the logs. Do not skip the second bake; this 'bis-cotto' (twice-cooked) process is what gives them their long shelf life and crunch. Store the cooled cantucci in an airtight tin or glass jar; they will stay fresh and delicious for up to 4 weeks. For a chocolate twist, you can substitute 50g of almonds with dark chocolate chunks, though this is less traditional.
🍽️ Serving Suggestions
Serve in a small bowl alongside a glass of chilled or room-temperature Vin Santo for traditional dipping. Pair with a strong Italian espresso or a creamy cappuccino for a morning or afternoon pick-me-up. Crumble leftover cantucci over vanilla gelato or panna cotta for an instant texture upgrade. Include them on a dessert charcuterie board with dried figs, pecorino cheese, and walnuts. Package them in cellophane bags with a ribbon as a sophisticated homemade gift for dinner hosts.