Cantucci

Cantucci or Cantuccini are traditional Italian almond biscuits, originating from the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.

History

Cantucci are part of the family of Italian biscuits known as biscotti. The term biscotti is derived from the Latin biscoctus, meaning "twice-cooked/baked". This method of baking was utilized to create a dry and durable product suitable for long journeys. The history of cantucci dates back to the Roman times, but the modern recipe was developed in the 19th century in Tuscany.

Ingredients and Preparation

The main ingredients of cantucci are flour, sugar, eggs, and almonds. Other ingredients such as honey, butter, and spices like anise and coriander may also be used. The dough is formed into a loaf shape, then baked once. After the initial baking, the loaf is sliced into oblong shapes and baked again to make them dry and crunchy.

Serving

Cantucci are traditionally served at the end of a meal with a glass of Tuscan dessert wine, Vin Santo. The biscuits are dipped into the wine, softening them and enhancing their flavor. They can also be enjoyed with coffee or tea.

Variations

While the traditional cantucci recipe uses almonds, variations may include other nuts such as hazelnuts or pistachios, or dried fruits like figs and raisins. Some modern versions even incorporate chocolate or spices like cinnamon.

See Also

• Biscotti
• Vin Santo
• Italian Cuisine
• Tuscan Cuisine