{"title":"Tuscan Cantucci","description":"","products":[{"product_id":"santi-cantucci-cacao-e-pistacchi-tuscan-cocoa-pistachios","title":"Cantucci Cacao e Pistacchi - Tuscan Cantucci with Cocoa \u0026 Pistachios","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eIn this version the classic dough takes on dark cocoa (8%) and pistachios (10%): the cocoa lends depth and a grown-up, never-too-sweet restraint, the pistachios bring colour and a resinous, fragrant crunch. Crisp golden-dark crust, broken-edge shape, a soft biscuit heart.\u003c\/p\u003e\u003cp\u003eTraditionally dipped in vin santo at the end of dinner. Also wonderful with espresso, an after-dinner Marsala or a small grappa — and a quiet half-hour of doing nothing. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":52937765618000,"sku":"AFS-001","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cantucci-al-pistacchio-fronte.jpg?v=1780923058"},{"product_id":"santi-cantucci-al-cioccolato-tuscan-chocolate","title":"Cantucci al Cioccolato - Tuscan Cantucci with Chocolate","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eIn this version the classic dough is generously enriched with dark chocolate at 40% — real chocolate, with cocoa butter as its backbone — folded in pieces that melt into glossy pockets in the bake. Crisp biscuit crust, soft chocolate centres, a richer, more indulgent take on the cantuccio than the cocoa version.\u003c\/p\u003e\u003cp\u003eTraditionally dipped in vin santo at the end of dinner. Stands up beautifully to a strong espresso, a Marsala or a glass of red dessert wine. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":53007647474000,"sku":"AFS-004","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/cioccolato-fronte.jpg?v=1780924010"},{"product_id":"santi-cantucci-all-albicocca-tuscan-apricot","title":"Cantucci all'Albicocca - Tuscan Cantucci with Apricot","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eThis is the fruit-forward version. Dried apricots make up half the recipe (50%), giving each biscuit thick, tender pockets of orange that taste like summer compressed into a winter cookie. Lighter than the cocoa or chocolate versions, with much less butter — a brighter cantuccio with a golden, fruit-streaked crust.\u003c\/p\u003e\u003cp\u003eEqually at home with morning espresso, afternoon tea, or fresh ricotta and honey at breakfast. With vin santo at the end of dinner the apricot version asks for slightly drier dessert wines than the chocolate ones. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":53007647146320,"sku":"AFS-002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/albicocca-fronte.jpg?v=1780922338"},{"product_id":"santi-cantucci-ai-fichi-tuscan-figs","title":"Cantucci ai Fichi - Tuscan Cantucci with Figs","description":"\u003cp\u003eAntico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.\u003c\/p\u003e\u003cp\u003eThe fig version is the most jam-like of the four — dried figs at 50% give the biscuit a deep, honeyed sweetness, with their tiny seeds adding a fine crunch through the bake. Glossy, dark amber pockets streak the dough; the crust stays golden and crisp around them. Sweet, soft-hearted, a cantuccio that asks for slow eating.\u003c\/p\u003e\u003cp\u003eA natural match for after-dinner vin santo, but they shine just as much with a strong espresso or a slice of pecorino at the end of a meal. The fig and sheep-cheese pairing is an old Italian classic; this biscuit brings it into dessert. Keep them sealed to preserve the crunch.\u003c\/p\u003e","brand":"Antico Forno Santi","offers":[{"title":"300 gr","offer_id":53007647080784,"sku":"AFS-005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/fichi-fronte.jpg?v=1780923517"}],"url":"https:\/\/dolcebuona.com\/en-eu\/collections\/tuscan-cantucci.oembed","provider":"Dolcebuona","version":"1.0","type":"link"}