When I first visited Tuscany in 2003, I discovered cantucci and vin santo. It became one of my favorite desserts because after a sumptuous Tuscan meal, there is no more room for dessert, much less a rich dessert. Cantucci with vin santo is perfect as it’s light with the right amount of sweetness. Cantucci is what Americans call biscotti. Since I do not have vin santo at home, I decided to make a more richly flavored duo biscotti:
1. Pistachio, cranberry, and lemon zest
2. Chocolate, almond, chocolate chip, and orange zest
Cantucci is typically made with butter and eggs but there is no butter in this recipe, only eggs.
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