Vin Santo

Origin of the name | 

With food | The classic partners for Vin Santo in Tuscany are ‘cantucci’ or oblong-shaped almond biscuits (Burton Anderson, 1990, p200). The biscuits originated in Prato. They are crunchy, dry rather than moist in texture, and dry rather than or sugary tasting. The ingredients, as defined by pastry chef Antonio Mattei in the nineteenth century, are flour, sugar and eggs, with pine nuts (‘pinoli’) and almonds (unskinned, unroasted). The dough is cooked as a large slab. This is then sliced and the biscuits are cooked again.