Chocolate Cantucci with Hazelnuts and Pistachios

Cantucci are a classic of Tuscan confectionery, also known as Prato cookies. Here I propose a delectable version that includes chocolate, hazelnuts, and pistachios.

Ingredients

• 250 g of all-purpose flour
• 200 g of sugar
• 100 g of dark chocolate
• 100 g of hazelnuts
• 100 g of unsalted pistachios
• 2 whole eggs + 1 yolk
• 1/2 teaspoon of baking powder
• A pinch of salt
• The grated zest of 1 orange (optional for an aromatic touch)
• 1 teaspoon of vanilla extract (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the flour with the sugar, baking powder, and a pinch of salt. If you want to add an aromatic touch, also include the grated orange zest.
3. Add the eggs and yolk, and work the dough until it becomes a homogeneous mixture.
4. Chop the dark chocolate into pieces and add it to the dough along with the hazelnuts and pistachios (if they are whole, roughly chop them before).
5. Work the mixture until the dry ingredients are well distributed throughout.
6. Divide the dough into two or three parts, forming long and flat logs about 5-6 centimeters wide. If the dough is very sticky, use some flour on your hands and the work surface.
7. Place the logs on a baking tray lined with parchment paper and bake for about 20-25 minutes or until the logs are golden and slightly puffed up.
8. Remove the logs from the oven and let them cool for a few minutes. Then reduce the oven temperature to 160 °C.
9. Cut the logs diagonally with a smooth-bladed knife to form cookies about 2 cm thick.
10. Arrange them back on the tray with the cut side up, and put them back in the oven for another 5-10 minutes to toast.
11. Once toasted, take the cantucci out of the oven and let them cool completely before serving.

Fun Fact

Cantucci are traditionally served with Vin Santo, a sweet wine for dipping. This practice has its roots in Tuscan peasant customs, where a sweet end to a meal with a good glass of wine is not frowned upon. With this chocolate variant, you might also want to try a rosé passito or a slightly sparkling sweet red wine to balance the richness of the chocolate.