» Cantuccini di PratoThoroughly mix all the ingredients (with the exception of the beaten egg) and knead. If necessary, add a few drops of milk, bearing in mind that the dough must be smooth but not sticky.
Shape into two stick loaves 4in wide and 12in long, brush with the beaten egg and dust with sugar.
Place on a baking tray lined with greaseproof of baking paper and cook in a low oven for at least an hour.
When the surface is crisp and golden, remove from the oven and, using a widebladed knife, cut the loaves obliquely into biscuits ½ in thick while they are still hot.
Once cold, these biscuits can be kept for a long time in a air-tight container, so that they do not lose their fragrance.
It is traditional to serve them together with a glass of vinsanto, into which they are dunked.
This is the ideal receipe if you want biscuits with a balanced, pleasant flavour for relishing on any occasion.
However there are some variations, such as the one where the almonds are toasted in the oven before mixing into the dough, or the one recommending a pinch of saffron to give the biscuits a bright yellow colour.