Cantucci Toscani

The Tuscan answer to biscotti, these twice-baked almond cookies are extra crunchy. In Toscana, cantucci are traditionally dunked in Vin Santo, sweet dessert wine – but they are also perfect for dunking in coffee or tea.

1¾ cups raw almonds

5 large eggs

1 ⅓ cups sugar

8 tablespoons (1 stick) unsalted butter, melted & cooled

4 cups pastry flour

1 teaspoon baking powder

Directions at eataly.com

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