Roast the almonds on a baking tray in the oven at 180 °C for approx. 8 minutes and allow to cool.
Now melt the butter and let it cool down.
Beat the whole eggs with sugar, add the wine and butter and add the flour mixed with baking powder to the dough.
Now mix in the almonds and form three rolls from the mixture (be careful: it sticks! If necessary, use some flour).
Place them on a baking tray covered with baking paper. Bake in a preheated oven at 180 °C for about 20 minutes. Let cool briefly and then cut into slices about 2 cm wide.
Place them on the baking sheet again (this time with the cut side facing up) and bake for another 5 minutes (in Tuscany this is called “biscotting”).
Preparation Tip:
The almonds can be replaced with hazelnuts. The baked cantuccini are best stored in a tin, so they can be kept for a long time. Must try: dip the cantuccini in Vinsanto and enjoy.
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