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Biscotti di Prato-Cantuccini

Biscotti di Prato, also known as cantuccini, traditional Tuscan crunchy twice-baked almond biscuits, originally from the Italian city Prato. These cookies are traditionally served at the end of a meal with a glass of Vin Santo, which is a golden-yellow Tuscan dessert wine, were just made for each other so it is no wonder that they are usually served together.

Biscotti di Prato-Cantuccini

  • 300 g AP flour (bread flour)
  • 180 g sugar
  • 200 g whole unblanched almonds (toasted)
  • 3 eggs
  • 1 tsp baking powder
  • pinch of salt
  • 2 tsp natural vanilla extract
  • grated peel of one lemon (optionally)
  • Preheat the oven to 180°C (360°F).
  • In a big bowl combine the flour, baking powder, lemon peel, salt and sugar together. Stir in almonds.
  • In another bowl whisk the eggs with vanilla extract and stir into the dry ingredients. Mix well until the ingredients stay together in a ball of dough.
  • Scrape the dough out onto a lightly floured work surface, divide into 3 parts and shape every part into a 3-4 cm wide roll. Cover the baking sheet with a piece of parchment paper. Place rolls on the sheet, lightly flattening the top part of the roll (Leave some space, 5-7 cm between rolls. Dough may be sticky; wet hands with cool water to handle dough more easily).
  • Bake for 30-35 minutes in the preheated oven, or until rolls are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 300°F (150°C).
  • Cut rolls on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately to 10-12 minutes, then take the cookies out and turn them onto the other side and bake an additional 8 minutes or until dry.
  • Remove and let cool. Store in an air-tight container to keep fresh.