Cantucci (the Tuscan name for biscotti) are typically served with vin santo for dessert. I tend to chuck in whatever nut or dried fruit we have available, and this particular combo worked out exceptionally well: the tanginess and chew from the oranges, the toasty crunch of the hazelnuts, and the plump, wine-soaked sweetness from the figs. I try not to overcook them so as to retain some of that satisfying chewiness.
