Cantucci are a typical local cookies originally made with almonds and served with Vin Santo. The simple cookie has ancient roots, Accademia della Crusca describe it as "biscuit slices, flour, sugar and egg" as early as 1691. Although the most famous Biscotti of the time they were produced in Pisa, Amadio Baldanzi from Prato was the scholar who wrote the recipe, now preserved in the State Archives of Prato. But in the nineteenth century was Antonio Mattei to develop the recipe which became a classic of the production of Prato. A delicious recipe which won a special mention at the Universal Exhibition of Paris in 1867 and made famous Cantucci. Cantucci are the perfect dessert to delight the palate of your guests.

1. CANTUCCI
INGREDIENTI:
g 450 WHITE FLOUR00
g 100 STARCH
3 EGGS e 2 YOLKS
g 250 WHITE SUGAR
g 250 ALMONDS
1 LEMON GRATED
1 ONE LITTLE PINCH OF SALT
2 SOUP SPOONS OF VINSANTO
HALF STICK OF VANILLA
1 BACKING POWDER (pack of 16 g)

2. 1. Preheat oven to 180 ° C (mode ventilated)
and toast the almonds for 10 minutes.

3. 2. Let them cool down and
chop clumsily.

4. Put the eggs and yolks in a
planetary.

5. 4. Add sugar with vanilla seeds.

6. 5. whip together until frothy in order to
put the extra virgin olive oil.

7. 6. Add the baking powder.

8. 7. Forming a fountain on a work surface
with the mixture of flour, baking powder
and lemon grated.

9. 8. Add the almonds.

10. 9. Pour the mixture of planetary into
the fountain.

11. 10. Mix well, with a fork, all the
ingredients.
In the case where the
dough is hard to shrink,
add a minimum of flour
so as to facilitate
processing, CAUTION
the dough must remain
soft.

12. 11. Add the vinsanto.

13. 12. Mix well until the dough shrink.

14. 13. The dough should be like a ball.

15. 14. Divide the dough into 4 pieces.

16. 15. Roll each part under the palms of
your hands into a cylinder a little shorter
than your baking tray.

17. 16. Transfer the loaves on a baking
sheet covered with a sheet of baking
paper..

18. 17. Bake for about 20 minutes in a hot oven at 180 °
C(static) or 160 ° C (ventilated).
Take out of the oven.
Let them cool on a wire rack.

19. 18. Cut them diagonally into slices
1-1,5 cm thick.

20. 19. Arrange the cookies on the
plate.

21. 20. Put in a hot oven for about 10
minutes at the same temperature.
Once 10 minutes out of the oven and
enjoy
BUON APPETITO!!