Cantucci ai Fichi - Tuscan Cantucci with Figs

Antico 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.

The 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.

A 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.