In the enchanting city of Florence, where art and culture reign supreme, there exists a sweet tradition that has delighted the palates of locals and travelers alike for centuries: the Cantucci, also known as Biscotti di Prato.
A Bite into History
The origins of Cantucci date back to the Renaissance, a period when Florence was a hub of innovation and refinement. These almond biscuits were first created in the city of Prato, just outside Florence, and quickly became a favorite amongst the Tuscan elite. The original recipe, which has stood the test of time, was simple and made to last for long sea voyages, hence the biscuit’s notable dryness and durability.
The Classic Recipe
The Cantucci recipe calls for a few staple ingredients: flour, sugar, eggs, and almonds. The beauty of Cantucci lies in its simplicity, allowing the quality of the ingredients to shine through. The almonds, a central feature, are not blanched, as their skin adds a subtle bitterness that contrasts beautifully with the sweet dough.
Method of Preparation
- Mixing the Dough: Begin by mixing sugar and eggs until you have a frothy mixture. Gradually add flour to form a dough, and then fold in whole almonds.
- Shaping the Biscuits: Divide the dough into several logs and flatten them slightly. They should be about half an inch high and a couple of inches wide.
- First Bake: Bake the logs in a preheated oven at 180°C (355°F) until they are golden and firm to the touch. This usually takes about 25-30 minutes.
- Slicing: Once removed from the oven and slightly cooled, slice the logs diagonally into individual biscuits, about 1 cm thick.
- Second Bake: Lay the sliced Cantucci flat on a baking sheet and return them to the oven for another 5-10 minutes, until they are crisp and golden.
Conclusion: A Taste of Tuscan Tradition
Cantucci are more than just biscuits; they are a testament to the enduring legacy of Tuscan gastronomy. Traditionally served with Vin Santo, a sweet dessert wine, for dipping, they offer a perfect balance of sweet and nutty flavors, with a satisfying crunch that is best enjoyed in good company. Whether you’re ending a sumptuous Florentine meal or simply sipping a coffee on a sunny piazza, Cantucci provide a deliciously sweet conclusion to any Tuscan culinary adventure.