These famous Tuscan cookies made with almonds, flour, eggs, milk, and sugar are delicious with coffee or incorporated into desserts. Cantuccini are traditionally baked twice and are therefore real biscotti cookies. First, a roll of dough is made from the ingredients and baked in the oven. Then, while still warm, this roll is cut into diagonal slices. These slices are then put back in the oven to bake them nice and dry. The cookies were first mentioned in a dictionary in 1691, and the first official recipe for these cookies dates from the 18th century and is kept in the official archive of Prato. These cookies are traditionally served in Tuscany with dessert with the well-known Tuscan dessert wine vin santo.
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