Cantucci di Prato con Vin Santo
Prato, Tuscany
Tuscany's double-baked almond biscuits — formed into logs, baked once, sliced on the diagonal while still warm, then returned to the oven for a second low-heat bake to dry completely. The result is a rock-hard biscuit designed for dunking in Vin Santo. The double-baking removes all moisture; an underdone cantucci becomes sticky within a day. Made with whole skin-on almonds (never blanched) — the skin provides colour and a slight tannin note. Vin Santo is not optional — it's the completion of the biscuit.