Cantuccini Biscotti al Cioccolato
Cantucci are Italian almond biscuits that originated in the Tuscan city of Prato in the 16th century. They were even served in the Medici court.
They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo, a sweet dessert wine. Cantucci are not especially sweet, particularly compared to modern cookies, and dipping them in sweet wine instead of bitter coffee adds a whole new layer of deliciousness.
Ingredients
Preparation
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Preparing
Preheat the oven at 180° C (350° F)
Melt the chocolate in a bain marie.
Mix the other ingredients (except the almonds) well with a fork either on a floured board or in a large bowl. Add the melted chocolate.
When the ingredients are well blended, add the almonds.
The dough should be like a ball. Divide it into 4 and make long flat rolls on a wax paper covered oven tray.
Press down gently with the palm of your hand to flatten them.
Using a brush, spread some egg yolk on top of them.
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Cooking
Cook at 180°/200°C for 20-25 minutes until they became golden brown.
Let them cool down a bit then, on a cutting board, cut them diagonally into slices 1-1.5 cm thick. Now they look like the cantuccini you have in your mind, but they need to be toasted, as they need to be crispy. Put your cantuccini back in the baking tray with one of the cut sides up. Bake the cantuccini a little longer until they are well toasted. Let them cool down completely and serve them with some Vin Santo. Store them in an air-tight container or biscuit tin.