Cantucci Cacao e Pistacchi - Tuscan Cantucci with Cocoa & Pistachios

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.

In 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.

Traditionally 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.