Biscotti di Prato o cantucci the original recipe
Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.
with the skin
Place the flour, sugar, yeast and pinch of salt in the form of a fountain . Add 3 whole eggs and two egg yolks (keep an egg to work in the pastry ONLY IF THE PASTRY IS TOO HARD TO WORK). Work the dough well, even if is hard is normal work it. I also added the fourth egg white. Add the almonds (already toasted for 5 min in hot oven)and mix well. With the dough make strands 3 fingers wide and one centimeter high and place on a baking tray lined with baking paper. Brush with beaten egg yolk Bake at 175 degrees for about 30 minutes, turn off the oven and leave them in for another 10minutes When baked cut aslant to restore them in the oven that have been turned off but it’s will still warm for other 10 to 15 minutes. With these doses, I got a sixty biscuits, but are a little larger than normal. Traditionally eaten with vin santo, fantastic, try it!!!!!!!