Cantucci, also known as "Cantuccini," are dry almond cookies typical of Tuscany, traditionally served with Vin Santo, a sweet wine in which they are dipped.
Here’s how to make them at home.

Ingredients (for about 40 cantucci):

• 500 g all-purpose flour
• 250 g sugar
• 200 g unpeeled almonds
• 50 g melted butter
• 3 whole eggs + 1 yolk
• 1 teaspoon baking powder
• A pinch of salt
• Grated zest of one lemon (optional)
• 1 teaspoon vanilla extract or seeds from a vanilla bean (optional)

Instructions:

Preparing the dough: In a large bowl, mix the flour with the sugar, baking powder, and a pinch of salt. Add the eggs, melted butter, lemon zest, and vanilla extract. Knead until you obtain a homogeneous mixture. If the dough is too dry, you can add a splash of milk.
Incorporating the almonds: Add the whole almonds to the dough and mix well to distribute them evenly.
Shaping the logs: Divide the dough into two or three parts and shape them into logs about 5 cm wide. Place them on a baking sheet lined with parchment paper, leaving space between them as they will spread during baking. Brush the surface of the logs with the beaten egg yolk.
First baking: Bake the logs in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden. Remove them from the oven and let them cool for a few minutes.
Cutting and second baking: When the logs are still warm, slice them diagonally into pieces about 1-1.5 cm thick to obtain the cantucci. Return the sliced cookies to the baking sheet and bake again at 150°C (300°F) for another 10-15 minutes, turning them halfway through cooking to ensure even browning.
Cooling and serving: Allow the cantucci to cool completely before serving. They are perfect for enjoying with a glass of Vin Santo!

Enjoy!

Photo: Parliamodicucina.com