ome people find these twice-baked cantucci di Prato biscuits teeth-achingly
crunchy. But that's the point - so that you can dip them into a sweet Vin
Santo dessert wine, an espresso coffee, or a liqueur glass of Nocello or
Frangelico liqueur to soften them before eating. Store in an airtight
container, where they will last for weeks, if not months.
Makes 40 Takes 1 hr 30 mins
- 100 g whole almonds
- 250 g plain flour
- 1 tsp baking powder
- 250 g caster sugar
- pinch of salt
- half tsp vanilla extract
- 2 large eggs
- 1 extra egg yolk
- Heat oven to 180C/Gas 4. Toast the almonds in a hot, dry pan until they
smell sweet and nutty, then cool and roughly chop.
Combine the flour, sugar, baking powder, salt, vanilla extract, 2 whole eggs
and 1 egg yolk in a food processor and blend until the mixture leaves the
sides and form a ball.
- Turn out onto a lightly floured bench, scatter with the almonds, and knead
for a minute or two to mix them through (add a little extra flour if need
- Divide the dough in two and pat it out into log shapes about 25 cm long and
5 cm (10 in x 2 in) wide. Line a baking tray with lightly buttered
greaseproof paper, and place the logs on it with room for spreading to each
- Bake for around 25 minutes until they are lightly coloured and firm to the
touch. Remove the tray while you reduce the oven temperature to 140C/Gas 1.
Cut the logs on the diagonal into 2 cm slices, lay them cut side down on the
tray and return to the oven for about 12 minutes, without allowing them to
colour. You will have to do this in two batches.
- Let the biscuits cool on the tray, then store in an airtight container.
To serve, place three or four biscotti on each plate with a glass of sweet
dessert wine for dipping.