Recipe · Toscana · Bagno Vignoni
Cantucci Toscani
the twice baked almond biscuits, born in Prato and by now of all Tuscany, to dip in Vin Santo
preparation
How it is made
Quantities are for about 30 biscuits. The steps are in the order you do them.
- beat 2 eggs lightly with the sugar, then add the softened butter and the grated orange zest and mix to a smooth batter
- sift the flour with the baking powder and a pinch of salt, add it to the eggs and work with your hands into a firm dough
- work in the whole almonds, spreading them evenly: the dough stays firm and very full of almonds
- divide the dough in two and shape two logs 25 to 30 cm long and 4 to 5 cm wide, well spaced on a tray lined with baking paper
- brush the logs with the beaten yolk, which you can loosen with a little water, and bake in a preheated oven at 180 degrees for 20 to 25 minutes, until golden
- take them out, let them cool for five minutes and cut the still warm logs into diagonal slices a centimetre and a half thick, with a serrated knife
- put the biscuits back in the oven at 160 degrees for another 10 to 15 minutes, turning them halfway through
- let them cool completely on a rack: the cantucci stay crisp and crumbly
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