Cantucci E Vin Santo

Ingredients

All-purpose flour

2 cups

Granulated sugar

1 cup

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Unsalted butter

1/2 cup, melted

Large eggs

2

Almond extract

1 teaspoon

Whole almonds

1 cup, toasted

Vin Santo

for serving

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the melted butter, eggs, and almond extract together until smooth. Gradually incorporate this mixture into the dry ingredients, stirring until a dough forms.
4. Gently fold in the toasted almonds, ensuring they are well distributed throughout the dough.
5. Divide the dough into two equal halves. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, allowing space between them.
6. Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly browned and firm to the touch.
7. Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Meanwhile, reduce the oven temperature to 325°F (165°C).
8. Once cooled slightly, slice each log diagonally into 1/2-inch thick slices using a serrated knife. Arrange the slices cut-side down on the baking sheet.
9. Return the baking sheet to the oven and bake the biscotti for an additional 10-15 minutes, or until they are crisp and golden brown. Let the biscotti cool completely on the baking sheet.
10. Serve the cantucci with a small glass of Vin Santo for dipping. Enjoy the perfect balance of flavors as you savor each crunchy bite!