Cantucci, with origins dating back to the 16th century, are a beloved Italian dessert popular all over the world. Their hard consistency is not a flaw—on the contrary, it is intentional, making them perfect for dipping. The double baking process (known as 'bis-cotti,' meaning 'twice baked') gives them their characteristic crunch and long shelf life.
Vin Santo, or 'holy wine,' is a sweet dessert wine made from grapes that were dried on straw mats. It has a rich, honeyed flavor and is the ideal partner for the dry cantucci. The combination of these two elements creates a delicious and simple ritual that is the essence of Italian dolce vita.
In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center. In another bowl, beat the eggs with the honey and pour them into the well. Gently chop the almonds and add them to the mixture. Knead into a stiff but compact dough.
Divide the dough into two parts and shape them into two long, flat logs (about 3 cm high and 5 cm wide). Place them on a baking sheet lined with parchment paper.
Preheat the oven to 180 °C (350 °F). Bake the logs for about 20-25 minutes until they are golden and firm to the touch. Remove them from the oven and let them cool slightly (about 10 minutes).
Carefully slice the logs into pieces about 1.5 cm thick. Use a serrated knife to easily cut through the almonds. Place the slices back on the baking sheet (this time on the cut side) and return to the oven. Reduce the temperature to 150 °C (300 °F) and bake for another 30 minutes until the biscuits are completely dried out and crispy.
Let the Cantucci cool completely. They are perfect when stored in an airtight container and served with a small glass of sweet Vin Santo wine for dipping.