Cantucci, also known as “biscotti di Prato” (a city near Florence), are typical sweets of traditional Tuscan cuisine: crunchy almond cookies that always accompany a self-respecting end of a meal.

For us Italians, you know, the legs under the table and a plate of pasta are the basis of a perfect family meal, but how to end it all in beauty? Let’s indulge in the enveloping scent of these culinary gems. What I’ve brought you today, however, is just one of the many variations that exist, unlike the original recipe found in my cookbook.

You’ll love how the crunchy toasted hazelnuts and a handful of delicious raisins marry together here… mhh what a pang! Accompany your cantucci with a small glass of Vin Santo and trust that they will be even better, a hundred times better. I’ll let you in on a secret: try dipping them in, then tell me ;)