If you visit Tuscany, at any time of year and in any bar from the larger towns to the smallest villages, you’ll find the region’s classic sweets: ricciarelli, panforte and the famous Prato biscotti — literally “twice-baked.” Ricciarelli and panforte are traditionally linked to Christmas, while cantuccini (Prato cookies) are enjoyed year-round as a simple dessert, often accompanied by a glass of vinsanto, the typical Tuscan sweet dessert wine made from dried grapes.
I don’t drink alcohol, so I never soak them in vinsanto — I dip them in water instead. It sounds odd, but when I was a child my uncle would soak his in vinsanto and give me a glass of water to dip mine. Ever since, that ritual has taken me back to evenings in San Gimignano: the comfortable feeling after dinner, deciding whether to play cards with my grandfather and cousin or lie on my aunt’s large bed and read comics.
This recipe yields cantuccini that are slightly softer than the usual variety thanks to the addition of orange honey. They’re excellent on their own — no soaking required — with a pleasant citrus aroma and a satisfying crunch.
Prato Cookies
Giulia
Ingredients
- 2 eggs, whites and yolks separated
- 230 g sugar
- 20 g orange honey
- 250 g flour
- ½ teaspoon baking ammonia
- Grated peel of 1 orange
- 125 g unpeeled almonds
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Instructions
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Preheat the oven to 180°C (fan assisted).
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Whip the egg whites for about 5 minutes until they form firm peaks. Add the sugar and continue whipping until the mixture is glossy and thick.
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Gently fold in the orange honey and the egg yolks. Sift the flour with the baking ammonia, add the grated orange peel, and fold everything into the meringue. Finally, mix in the almonds.
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Line a large baking tray with parchment paper. Using a spoon, shape the dough into two loaves about 5 cm wide and 30 cm long, leaving space between them.
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Bake for about 15 minutes. Remove from the oven, let cool for 5 minutes, then slice the loaves diagonally into 2 cm thick pieces with a sharp knife. Arrange the slices cut-side-down on the baking tray and return to the oven for another 5–10 minutes, until toasted.
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Store the cantuccini in an airtight tin; they will keep for several days.
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GREAT NEWS! Today I’m excited to share that Basil, an American web magazine, is online, and my monthly column dedicated to Tuscan cooking appears there. The piece, “Tuscany Home Sweet Home,” reflects the tastes and memories of the region. I’m proud of this small milestone — a little moment of celebration.