Cantucci di Prato
Twice-baked almond biscotti
Cantucci di Prato: crunchy twice-baked Tuscan almond biscotti, traditionally dunked in vin santo after dinner.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 30 biscotti
Ingredients
- 300 g flour
- 250 g sugar
- 3 eggs plus 1 yolk
- 200 g whole almonds, unpeeled
- 1 teaspoon baking powder
- Zest of 1 orange, pinch of salt
Instructions
- 01
Mix. Beat eggs and sugar, then fold in flour, baking powder, zest and almonds into a sticky dough.
- 02
Shape logs. Form two flat logs on a lined sheet with wet hands.
- 03
First bake. Bake at 350°F for 25 minutes until set and lightly gold.
- 04
Slice and bake again. Cut diagonally while warm, lay flat and bake 15–20 minutes more.
Larry’s rule: Slice them warm. Cold logs shatter and you end up with almond gravel.