Cantucci di Prato Recipe

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Cantucci di Prato

From Dorothy McNett's recipes at In Tuscany these are traditionally served at the end of a meal with a glass of Tuscan dessert wine, known as vin santo, for dipping! These are also known more commonly as biscotti!

2/3 cup roasted whole almonds
1 1/2 - 2 tablespoons anise seeds
2 tablespoons sweet wine, such as vin santo or moscato
1/2 cup unsalted butter, softened
3/4 cup raw sugar
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
2 cups plus 2 tablespoons all purpose unbleached flour

Preheat oven to 350 degrees. Chop the almonds in food processor or with a knife just until chunky. Set aside. Combine the anise seeds with the wine and set aside. In batter bowl, beat the soft butter with the sugar until light and fluffy. Beat in the eggs and the anise mixture along with the baking powder and salt. Using a spoon or spatula now fold in the flour along with the chopped nuts. Divide dough in half. Line a baking sheet with a silicone baking sheet or parchment paper. Pat the dough into two logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long, spacing them about 2 inches apart and dusting with flour as necessary as you work with the dough. Bake for 25 minutes, or until lightly browned. Transfer to a cutting board and with a serrated bread knife, slice at a 45 degree angle about 1/2 inch thick. Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes to dry slightly. Let cool on a rack. Makes about 3 1/2 - 4 dozen cookies.

Recipe created 2019-11-04.

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