Singing for Supper (or Dessert)

Cantuccini. Italian. Cookie. It must have its root in the word cantare - to sing, I thought. They must mean "little songs," I said aloud to no one in particular...

Well, guess what? It doesn't. I was so disappointed to find out that it has nothing to do with singing, music, or anything remotely interesting

I read all about the history of cantuccini this morning and honestly can't even remember one thing about the etymology. How sorry is that? Markopedia says the origin of the name is speculative, and is variously traced to “canto” for a part of a whole (like the cantos that comprise an epic poem), or for a slice of bread taken from a loaf. Ho hum; either seems good enough for me. I do remember that they originated in Prato (in Tuscany).

While I can't remember most of what I read this morning, I can remember the first cantuccini we had.

We were in Montalcino, Tuscany, in the summer of 1998. We had rented the villa "I Cappuccini" at the end of a mile-long drive through an ancient oak wood.

We arranged for a special group lunch at Castello Banfi - a multi-course extravaganza - that ended with cantuccini and the wonderful, amber-colored dessert wine called Vin Santo.

Cantuccini are a traditional after-dinner cookie - the original biscotti. (By the way, for all you baristas out there with biscotti at your counter. Please, please offer your clientele one biscotto or two biscotti. Yes, the singular sounds wrong, but it is correct. Don't get me started...)

Cantuccini are smaller than what we Americans know as biscotti, and they are much harder - best eaten, as noted, dunked in Vin Santo.

I recently mentioned, in my post for poached pears, that I believe every meal needs closure with something sweet. One or two cantuccini dunked in Vin Santo does the trick. Even Mark agrees to that.

I made these for several Italian-themed dinner parties we were giving over a short period of time. After a rich and festive meal, they are just the right finishing touch.

Everyone has room for at least one little cookie, right?

~ David

Cantuccini
Adapted from Tuscany, The Beautiful Cookbook

2 1/2 cups flour

3/4 cup sugar
1 1/2 teaspoons baking powder
pinch of salt
3 whole eggs, lightly beaten
3/4 cup coarsest chopped almonds
1 egg yolk
1 tablespoon milk


Preheat oven to 350°F


In a large bowl, combine flour, sugar, baking powder, and salt.


Add eggs and beat with a wooden spoon to distribute the egg. Add the almonds and continue mixing with your hands until you have a stiff dough and almonds are evenly distributed.


Divide the dough into 3 equal portions. Roll each piece into a rope about 1 inch in diameter, and about 12 inches long.
Flatten slightly.

In a small bowl, mix the egg yolk and milk, and brush the rolls with the egg mixture.


Line a large cookie sheet with parchment. Place the rolls on the parchment and bake until golden, about 20 minutes.


Remove from the oven and quickly slice each roll into 1/2-inch thick slices. Separate the cookies as shown, and return them to the oven for 8-10 minutes, or until golden brown.


Place cookies on a wire rack to cool and dry completely. Store in an airtight container.


Makes about 60 cookies. 


 

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