The Tuscan Almond Cookie Recipe is much simpler than I’ve always imagined. To tell you the truth, I am beginning to think some people spread the word labeling some traditional recipes as difficult. I waited for years to prepare amaretti to discover that it is really simple. And for cantucci (or cantuccini), the Italian name for Tuscan almond cookies, I had the same feeling.
I used the recipe suggested by Silvia, from La Cucina delle Streghe blog, from Stefano Spilli. She says (and I agree) that it is that kind of recipe you can’t fail when preparing it. Simple ingredients, simple steps with clear directions.
I first ate cantucci (cantuccini is the diminutive) many years ago while in Tuscany. I loved them since that time :-). I bought some in a shop and used to have breakfast with them, dipping them into my coffee and milk cup. Needless to sayit was delicious.
But the most common way to serve them is together with Vin Santo, a Tuscan dessert wine. You should dip the cantuccini (they are hard, not soft biscuits) into the Vin Santo and eat. My God,I just love it! Some typical restaurants in Tuscany serve them at the end of the meal, as a natural and obvious choice.
Here you can see how my loafs looked like and how I cut them into slices.