Thinking of Tuscany

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.

Recipe: https://www.paulhollywood.com/recipes-1/categories/biscuits