Tuscan cantucci — crisp Italian biscuits with almonds

Cantucci, also known as biscotti di Prato, are Tuscany’s most famous biscuits. The simple dough of flour, sugar, eggs and whole almonds is baked twice: once as long logs, then cut into slices and baked again — hence the name “biscotti”, “twice baked”. The result is a crisp biscuit that keeps for days and is traditionally enjoyed dipped in Vin Santo, Tuscany’s sweet dessert wine.

Ingredients (about 40 biscuits)

• 500 g flour (type 00 or plain flour)
• 300 g sugar
• 250 g whole, unprocessed almonds
• 3 large eggs (plus 1 beaten egg for brushing the top)
• 100 g soft butter
• 2 teaspoons honey
• 1 teaspoon baking powder
• Grated zest of 1 lemon (or orange)
• 1 teaspoon vanilla extract
• 1 pinch of salt

Preparation steps

1. Heat the oven to 180°C and line a baking tray with baking paper. Toast the almonds for 8–10 minutes until lightly golden, then let them cool.
2. In a large bowl, beat the eggs with the sugar; add the soft butter, honey, vanilla and grated lemon zest and mix well.
3. Add the flour, baking powder and salt; work the dough until it comes together, then add the almonds and knead until they are evenly distributed.
4. Divide the dough into two parts and form two logs about 5 cm wide; place them on the tray and brush the tops with the beaten egg.
5. Bake for 25–30 minutes until golden; take them out of the oven and let them cool for about 10 minutes.
6. Cut them diagonally into slices about 1.5 cm thick and place them back on the tray, cut side down.
7. Bake for another 10–12 minutes on each side, until crisp; cool completely on a wire rack before serving.

Time: preparation about 30 minutes, baking about 50 minutes. Servings: about 40 biscuits.