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Cantuccini of Prato

Inappropriately called, cantucci or cantuccini, the Prato biscuits are an authentic delicacy of Tuscany.

Cantuccini of Prato Inappropriately called, cantucci or cantuccini, the Prato biscuits are an authentic delicacy of Tuscany.
They are biscuits that have traveled the world together with fabrics and it would not be surprising if some foreigner knew Italy only for the fabric and biscuits of Prato.
The "cantucci" probably better and certainly more famous are those baked by Biscottificio Mattei that since 1858 produces pastry Prato, but if you want to try to make at home the biscuits of Prato here is a good recipe to which you only have to add a bottle of excellent Vinsanto of Montalbano.

Recipe
the recipe is ancient; some say that the most complete lack of a "something secret". As far as we know, the cooking oven is an essential element for the success.
Ingredients:
500 gr. of flour, 250 gr. of sugar, 150 gr. melted butter in a bain-marie, 200 gr. sweet almonds, 4 whole eggs (one of which for brushing), a bag of baking powder, grated lemon peel.
Preparation:
place the flour in a fountain, add the sugar, the eggs, the lemon zest and the yeast, then knead with your hands adding the butter. The dough must be soft; add whole almonds and work it a little longer. Divide the dough into loaves of the length of the oven pan and then place them in a hot oven for about 15 minutes. After cooking, cut the strips with an oblique cut to give the biscuit its characteristic shape. If you want more crunchy cookies just put them back in the oven for five minutes.

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