Cantucci, also known as Biscotti in some regions, are traditional Italian almond biscuits originating from the city of Prato in Tuscany. Here are some detailed points about this delightful treat:
The origins of Cantucci can be traced back to the Middle Ages. They were mentioned as early as the 16th century in Italian cookbooks. Originally, these biscuits were made to last long periods without spoiling, which made them popular with travelers and merchants.
The word "Cantucci" comes from the Italian word "canto," meaning corner, due to their shape. They are sometimes called Biscotti di Prato or simply Biscotti, although "biscotti" is the general term for all cookies or biscuits in Italy. There are variations like Cantuccini, which are smaller versions.
Traditional Cantucci are made with simple ingredients:
The dough for Cantucci is formed into logs, baked once, cooled, then sliced into diagonal pieces, and baked again to dry them out. This double baking gives them their characteristic crunchiness, making them perfect for dunking in wine or coffee.
In Tuscany, Cantucci are traditionally served with Vin Santo, a sweet dessert wine, where they are dipped into the wine to soften before eating. They are also popular with coffee, tea, or any dessert wine.
While traditional Cantucci are plain with almonds, modern variations might include:
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