From the Italian tradition of “biscotti” (cookies) where the term means “twice-cooked”. Cantucci are made with almond and originally from the city of Prato (Tuscany).
They can be single or twice-baked, oblong-shaped, dry, crunchy, tasty and may be dipped in a traditional Vin Santo.
This version of the recipe is single-baked and will maintain the cantucci soft. If you wish to have them crunchy, just additionally bake the cantucci after the cut for additional 10 minutes in a static oven at 180° for 10 minutes.
Prepare your homemade 100% cantucci soft or crunchy and dip them into a nice glass of Vin Santo.