Restaurants often disappoint over desserts, too many of which are made off the premises and oversweetened with some virulent liqueur. Fruit can be a wiser choice especially grapes, cherries, and strawberries in season. Better still, indulge in an ice cream from a gelateria during an after-dinner stroll. Special desserts worth a try are cantuccini, almond biscuits dipped in dessert wine (Vin Santo), or more readily available specialties such as Siena’s tooth-rotting panforte (a cake of nuts and candied fruit). Seasonal fare!
Popular dessert in Tuscany, Cantucci are delicious almond biscuits typical of the city of Prato. The Cantucci must be accompanied by a glass of “vin santo” to soak them.
- 250 grams of sugar
- 2 eggs
- 50 grams of butter
- 1 teaspoon of vanilla extract
- 250 grams of flour
- 100 grams of almonds
- vin santo
- Mix the eggs with sugar, butter and vanilla.
- Also add the flour and almonds and mix well.
- Form a loaf of elongated shape, then crush it well and let it rest in the fridge for half an hour.
- Divide the dough into two long strips and cook in the oven at 180 degrees for 20 minutes.
- Once pulled out of the oven, cut the two strands in oblique slices to give the typical form of nooks.
- Review the cookies for 1 minute at 250 degrees.
- Serve accompanied by vin santo.