Cantucci

In Italy, all cookies are known as biscotti.

However, what the rest of the world calls biscotti, Italians refer to as Cantucci.

Also known as biscotti di Prato, these delightful Italian almond biscuits hail from the beautiful region of Tuscany.

Traditionally, Cantucci (or their mini sister cookies, Cantuccini) are served with a small glass of Vin Santo, a dessert wine whose name translates to "holy wine."

Dip these biscotti into the wine and enjoy the authentic taste of Tuscany with every bite!

Roughly 40 Biscotti

Mis en Place

2 Whole Eggs

200 G Granulated Sugar

1 Tbsp. Honey

280 G 00 Flour

1 Tsp. Baking Powder

40 G Unsalted Butter, softened

100 G Whole Almonds, unpeeled

1 Orange & Lemon, zested

1 Egg Yolk, for brushing

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Method

Preheat oven to 350 F.

Combine whole eggs with the granulated sugar and honey in a bowl and whisk until combined.

Place flour, baking powder and salt into a separate bowl.

Whisk to combine.

Make a well in the centre of the dry ingredients and pour wet ingredients.

Mix to combine with a spatula.

Add butter, whole almonds and orange zest.

Work the dough with a spatula or hands until it comes together.

Divide the dough into two parts and with lightly floured hands form loaves/logs.

Place them on a sheet pan lined with parchment paper and brush with the egg yolk.

Bake for roughly 20 minutes until lightly browned.

Remove them from the oven and let them rest for a 5-10 minutes.

While still warm cut each log/loaf into 20 slices.

Arrange back onto lined sheet pan cut side up and return to the oven for another 5 minutes or so.

Cool on a wire rack and store in an airtight container.