Almond Cantucci

Originating in Italy, the Cantuccis spread across Europe. Golden on the outside, crispy on the inside and stuffed with almonds, they are baked in the oven twice, getting very hard and with a crunchy consistency, which is their main characteristic along with the almonds in the dough. Traditionally they are served as desserts when dipped in a liqueur wine such as Port, Madeira or Moscatel. When dipped in wine, it absorbs moisture, becomes smoother, hence the special touch on the flavor and texture of the biscuit.