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These biscuits are also known as cantucci. They are rather hard and keep very well in an airtight container. Traditionally
they are dipped into a glass of vin santo as they are eaten.
40 minutes 6 servings a. Unbleached All Purpose (plain) Flour: 2 1/4 (280 gr.) b. Superfine Sugar: 3/4 (185 gr.) c. Baking Powder: 1 1/2 teaspoon d. Salt: 1/4 teaspoon e. Eggs: 2 f. Egg Yolk: 1 g. Unbleached Almonds: 2/3 (125 gr.) h. Egg Yolk and Milk for Glaze: Mix flour, sugar, baking powder, salt, whole eggs and the yolk and blend to form a smooth dough. Knead in the almonds. Divide the dough into 4 parts and form each into a cigar-shaped log. Preheat oven to 450 F (230 C). Flour a baking sheet and place the logs on it, well apart. Bake until golden, about 20 minutes. Cut the logs into 1-in (2.5 cm) slice while still warm. Separate them and cook for another 5 minutes. Cool on racks before servings. Store in an airtight container. |
1. Castagnaccio:Chestnut Cake 2. Biscotti di Prato: Almond biscuits 3. Tiramisu: Tuscan Trifle ("pick me up") |
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