Cantuccini

Freshly twice baked crisp almond biscuits from Tuscany (also known as Biscotti di prato)- perfect when dunked in strong Italian style espresso. These are harder than your usual biscuits and taste best when dunked into an hot beverage! Best to transfer to an air tight container in order to lee them crisp longer. If you’d like them even crisper, heat them up for 5 mins at 180 in the oven! 

INGREDIENTS- whole wheat flour, refined flour, almonds, eggs, butter, sugar, salt