An almond “biscotti” recipe to make your own tuscan cantuccini at home

In Tuscany you find the “Cantuccini e Vin Santo” in nearly every restaurant on the dessert menu.  In Tuscany, these cookies are eaten after a meal soaked in a fortified wine called vin santo.

 

 

Ingredients:

300g plain flour

1 teaspoon baking powder

180g caster sugar

2 teaspoons vanilla sugar

1 pinch salt

2 eggs + 1 yolk

175g almonds, coarsely chopped

Instructions:

Put the almonds on a cookie tray in a single layer and bake in the oven at 180ºC (350ºF) for 5 minutes.

Leave to cool on the bench.

Beat the eggs and sugar together with an electric mixer (or whisk) until foamy.

Add the flour, baking powder and salt. Mix in gently.

Stir in the almonds by hand.

Form the mixture into two long thin “loaves”  no more than 6cm (2 1/2 inches) high and place them on a cookie sheet lined with baking paper.

Brush with egg yolk.

Bake at 200ºC (400ºF) for 20 minutes until golden-brown.

Leave to cool for a few minutes until you can touch it.

With a sharp serrated knife, cut slices approximately 1cm (1/2 inch) thick and lay them on a cookie sheet.

Bake at 200ºC (400ºF) for 7-10 minutes until slightly browned.

The cantuccini can be stored in an air-tight container for several weeks.

 

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