Ingredients for 40 cookies:

• 500g All-purpose flour
• 400g Sugar
• 250g Toasted almonds
• 3 whole eggs + 3 yolks (save one for brushing)
• 50g Softened butter
• ½ packet (approx. 8g) Baking powder
• 1 small cup Vin Santo
• A generous pinch of salt

Method:

1. On a wooden board, make a “fountain” (a mound with a well in the center) with the flour and baking powder.
2. Place the eggs, 2 yolks, softened butter, sugar, salt, and Vin Santo in the middle. Mix well until you have a smooth, uniform dough.
3. Fold in the toasted almonds and continue kneading until evenly distributed. Form the dough into long “sticks” (about 2 fingers wide and 1 finger high).
4. Place them on a baking pan, leaving at least 2 fingers of space between each log, as they will expand! Brush the tops with your remaining egg yolk for that signature golden color.
5. Bake in a preheated oven at 180°C (350°F) for 20 minutes.
6. While still warm, move the logs to a cutting board. Slice them diagonally into cookies about one finger wide.
7. Lay the slices flat on the baking pan and return to the oven for 7–8 minutes per side to dry them out.

(Note) Keep them in a sealed tin… if you can resist eating them all at once!

Grab a bottle of Vin Santo, pour a glass, and start dipping!

THE ULTIMATE TUSCAN CRUNCH: CANTUCCINI DI PRATO

There’s nothing quite like ending a traditional Italian meal with Cantuccini di Prato. These twice-baked almond cookies are a beloved treat in Tuscany. They’re crunchy, golden, and packed with toasted almonds, perfect for dipping into a glass of Vin Santo.

Even though I don’t have Vin Santo in my shop, no Cantuccio is complete without it! The sweet, fortified wine helps soften the cookie just enough to bring out all the almond flavor.

MASTER THE ART OF THE COOKIE

Want to master the art of making those perfect “twice-baked” cookies? There’s a special way to shape the dough and cut the cookies while they’re still warm that really makes a difference.

I invite you to join one of my Cooking Classes, where we dive deep into the world of Tuscan pastry. I’ll show you exactly how to handle the dough, tips for toasting your almonds to perfection, and we might even share a glass of Vin Santo together!