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Cantucci are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine “passito” wines. A dry biscuit suitable all year round. A typical recipe from the classic cuisine of the city of Prato.

Ingredients:

• 600gm Flour
• 80gm Butter
• 400gm Sugar
• 200gm Almonds with skins
• 4 eggs (separated 2 yolks & 2 whole eggs
• 1 rind of orange

Preparation:

Beat the sugar & the butter well, then add the eggs one at a time.
Once well combined add the orange rind and fold in the flour.
Finally add the whole almond after you have roasted them in the oven with their peel.
Shape into logs.
Bake at 180°C for 40-45mins.
Cut the log into diagonal strips and return to oven (180 °C) for 10mins.
You can store the cantucci in a dry place and keep them for a few months.

Being very dry, traditionally are served with Vin Santo, a Tuscan dessert wine into which they may be dunked.