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In Tuscany, cantucci di Prato—miniature, anise-flavored almond biscotti—are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. “But, being English, Trudie and Sting often eat them with tea,” Sponzo says. Il Palagio’s vin santo (which is Italian for “holy wine”) is made with Trebbiano and Malvasia grapes from the estate’s own organic vineyards, which are dried in rafters before their sweet juice is pressed and fermented.

Serves: 3 dozen (depends on how you thick or thin you cut them!)

INGREDIENTS

• 500 g bread flour
• 300 g sugar
• 250 g almonds, unpeeled
• 50 g pine nuts
• 4 eggs
• 1 tsp baking powder
• pinch of salt
• grated peel of one lemon
• a baking or cookie sheet, parchment paper

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